Hot-sour soup (leftovers)

Yield: 4 Servings

Measure Ingredient
1½ cup Cooked pork
2 \N Eggs
1 cup Stock (see recipe)
1 tablespoon Cornstarch
1 teaspoon Salt
1½ teaspoon Soy sauce
5 cups Stock (see recipe)
2 tablespoons Vinegar
1 dash Pepper

1. Sliver cooked meat. Beat eggs lightly. Blend cold stock, cornstarch, salt and soy sauce.

2. Bring remaining stock to a boil. Add cornstarch mixture and bring to a boil again, stirring; then reduce heat.

3. Pour eggs in slowly, stirring constantly. Add vinegar, pepper and slivered ingredients. Cook over medium heat, only to heat through.

VARIATION: For the pork, substitute cooked beef, chicken, duck or shrimp.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

Similar recipes