Hot-sour soup (leftovers)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cooked pork |
| 2 | 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 |
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, .