Yield: 6 Servings
|6 \N||Mushrooms; shiitake|
|¼ pounds||Pork loin; boneless|
|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