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.