Cook Without Book

 Ingredients 4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears 2 tablespoons canola oil 1-inch piece fresh ginger, peeled and grated 1 tablespoon red chile paste, such as sambal oelek 1/2 cup canned bamboo shoots, sliced 1/4 pound barbecued pork, shredded 1/4 cup soy sauce 1/4 cup rice vinegar 1 teaspoon salt 1 teaspoon ground white pepper Pinch sugar 2 quarts Chinese Chicken Stock, recipe follows 1 square firm tofu, drained and sliced in 1/4-inch strips 3 tablespoons cornstarch mixed with 1/4 cup water 1 large egg, lightly beaten Chopped green onions and cilantro leaves, for garnish Directions Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers. Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the f...

Tom Yum Kung is the most famous of all Thai soup recipes. If you want authentic Tom Yum Kung soup (without coconut milk), this is the one! Featuring all four of the famous Thai spices - salty, sour, sweet and spicy - this Tom Yum Kung recipe provides a pungent and zesty feast of flavors with every slurp. An excellent remedy for a cold or flu bug, this spicy Thai soup will instantly clear your sinuses and warm you up. It's also highly nutritious and is sure to impress at any dinner party. Note: this recipe allows you the choice of adding coconut milk (Tom Kha) or leaving it out. If you prefer a richer-tasting soup, I recommend adding it; whereas if you prefer a clearer soup, try it without. ENJOY! Prep Time:  10 minutes Cook Time:  10 minutes Total Time:  20 minutes Yield:  SERVES 3-4 Ingredients: 6 cups good-quality chicken stock 2-3 kaffir lime leaves (can be purchased at most Asian food stores), OR 1/2 tsp. lime zest 2 stalks m...