Leeann's hot and sour soup

Yield: 6 Servings

Measure Ingredient
6 \N Mushrooms; shiitake
¼ pounds Pork loin; boneless
2½ teaspoon Cornstarch
1½ teaspoon Salt
1½ tablespoon Soy sauce
6 ounces Bean curd; (tofu)
4 cups Chicken broth
3 tablespoons White vinegar
½ cup Bamboo shoots
¼ teaspoon White pepper
2 \N Eggs; slightly beaten
2 tablespoons Green onions; chopped
2 teaspoons Red pepper sauce
½ teaspoon Sesame oil

Soak the mushrooms in warm water to cover until soft, approximately 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems. Cut caps into thin slices. Trim fat from the pork. Shred the pork into ⅛-inch slices, cutting against the grain. Place in a glass or plastic bowl and toss with ½ teaspoon of salt, ½ teaspoon of the cornstarch, ½ teaspoon soy sauce. Cover and refrigerate for 15 minutes. Cut the bean curd into cubes. In a 3-quart saucepan, heat the chicken broth, vinegar, the remaining 1 teaspoon salt until boiling. Stir in the bamboo shoots, mushrooms, seasoned pork, and bean curd. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes. Mix the remaining 2 tablespoons cornstarch, 2 tablespoons cold water, and white pepper; stir into soup.

Heat to boiling, stirring constantly. Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds.

Stir in the green onions, red pepper sauce, and sesame oil. Serve hot in individual bowls. For a Chinese meal, it is a good idea to have several dishes that can be started or completed ahead of time. This hot and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus.

Recipe by: Leeann Chin

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Dec 29, 1997

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