Subj:  Hot & sour soup

From:  Allen cole

I have made this recipe several times.  It's the closest 
I've gotten to the good Hot & Sour
soup at my favorite chinese restaraunt.


6  dried woodear (black) mushrooms
1/4 lb  pork tenderloin
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon soy sauce (light or dark)
6 oz bean curd
4 cups chicken broth
3 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon salt
1/2 cup shredded bamboo shoots
2 tablespoons cornstarch
2 tablespoons cold water
1/4 teaspoon white pepper
2 eggs, slightly beaten
2 tablespoons chopped green onions
2 teaspoons red pepper sauce (get from your favorite 
chinese restaraunt or use Sambal
1/2 teaspoon sesame oil

Soak mushrooms in warm water until soft, about 30 minutes. 
Drain.  Rinse in warm
water; Drain.  Remove stems; cut into strips.  Trim 
fat from pork; shred the pork (tear
along grain).  Toss pork, 1/2 tspn cornstarch, 1/2 tspn 
salt and 1/2 tspn soy sauce in bowl.
 Cover and refrigerate 15 minutes.  Cut bean curd into 
pieces, 1 1/2 x 1/4 inch.

Heat broth, vinegar 1 tblspn soy sauce and 1 tspn salt 
to boiling in 3 quart saucepan.  Stir
in bamboo shoots, mushrooms, pork and bean curd.  Heat 
to boiling, reduce heat.  Cover
and simmer 5 minutes.

Mix 2 tblspns cornstarch, the water and white pepper; 
 stir in soup.  Heat to boiling,
stirring constantly.  Pour egg slowly into soup.stirring 
constantly with fork until egg
forms shreds.  Stir in green onions, pepper sauce and 
sesame oil.  Makes about 5 cups.  

Enjoy!!  Allen Cole.

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