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