Hot and sour soup #2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chicken broth |
| ⅓ | pounds | Lean pork * |
| 4 | Chinese mushrooms ** | |
| 2 | ounces | Bean curd |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | White vinegar |
| 1 | tablespoon | Cornstarch, mixed with |
| 2 | tablespoons | Water |
Directions
* shredded in to match stick pieces **(soak 20-30 minutes in warm water and bring broth to a boil in a wok, add pork, mushrooms, and bean curd. Simmer for 8 minutes until pork is done. Add soy sauce, salt, sherry, pepper, and vinegar. Continue to heat until mixture thickens. Serve hot and enjoy. I add two more ingredients if you desire. I add two or three drops of chilli oil to add more zip and heat. I also like to garnish with chopped scallion greens.