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Chang’s Hot And Sour Soup

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Eggs Chinese Appetizers, Chinese 10 Servings

INGREDIENTS

1 T Woodear strips
soaked in water about
4 hours
1/2 c Sliced fresh mushrooms
5 oz Bean curd
about 1/3 of a 1 lb
package cut in thin
one-inch slices
1/2 c Bamboo shoots
2 t Salt
2 1/2 T Sugar
4 1/2 T Soy sauce
3/4 t White pepper
3/4 t Chinese red hot pepper
sauce
10 T Vinegar
1/2 t Sesame oil
1 T Cornstarch, blended with
4 T Water
1/2 c Thin strips of fresh pork
3 Beaten eggs, or 4
10 c Chicken broth
Chopped green onions for
garnish if desired

INSTRUCTIONS

Heat chicken broth to boiling. Add pork strips, bamboo shoots, Woodear
(drained), bean curd, and mushrooms. Return to boiling and add salt,
soy sauce, sugar, white pepper, red pepper sauce, and vinegar,
stirring all along. Continue boiling for a total cooking time of 20
mins. Stir in cornstarch mixture and keep stirring until soup is
thickened. Pour beaten eggs gently over the top. Turn off the heat  and
stir eggs gently into soup. Add sesame oil. Spoon into bowls and  serve
topped with chopped green onions if desired.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 106
Calories From Fat: 39
Total Fat: 4.2g
Cholesterol: 55.8mg
Sodium: 1466.2mg
Potassium: 303.6mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: 4.5g
Protein: 9.2g


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