Hot-sour soup (leftovers)

4 Servings

Ingredients

QuantityIngredient
cupCooked pork
2Eggs
1cupStock (see recipe)
1tablespoonCornstarch
1teaspoonSalt
teaspoonSoy sauce
5cupsStock (see recipe)
2tablespoonsVinegar
1dashPepper

Directions

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, .