For me, hot and sour soup isn't the same without some tiger lily buds. Get them dried at an oriental food store. They are very inexpensive, about $2.00 for a big package (like egg noodle size). Use them like dried mushrooms. Remove the hard stems after they've soaked and softened. Put about 2 buds per serving, or as you like them. They have a sharp tangy taste. BTW, I'm told that it's the balance between the vinegar and pepper that's critical. Chuck Demas Needham, Mass. On Mon, 22 Jun 1998, Doug Irvine wrote: > Hot and Sour soup originated in China a long time ago as a way of using > upleftovers! It can be made as hot as you wish by the addition of as > many habs as you want(or any other hot pepper): > 1/4 cup cloud ears OR 1 cup dried Chinese black mushrooms > 1/4 lb ground pork > 3 tbls cornstarch > 1 tbls dry sherry OR Chinese cooking wine > 1/2 cup water > 2 beancurds > 4 tbls rice wine vinegar or to taste(this is the sour) > 1/2 tsp white pepper > 1 tsp hot chile paste > 2 tsp sesame oil > 3 scallions chopped to garnish > 1 quart chicken stock(use good home made) > salt to taste > 1 tbls light soy sauce > 1 egg, beaten [instructions snipped] Eat Healthy | _ _ | Nothing would be done at all, Stay Fit | @ @ | If a man waited to do it so well, Die Anyway | v | That no one could find fault with it. demas@tiac.net | \___/ | http://www.tiac.net/users/demas