| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | Soup | 6 | Servings |
INGREDIENTS
| 6 | md | Black mushrooms |
| 1/4 | lb | Boneless pork loin |
| 2 1/2 | ts | Cornstarch |
| 1 1/2 | ts | Salt |
| 1 | tb | Plus |
| 1/2 | ts | Soy sauce |
| 6 | oz | Bean curd |
| 4 | c | Canned chicken broth |
| 3 | tb | White vinegar |
| 1/2 | c | Canned bamboo shoots |
| 1/4 | ts | White pepper |
| 2 | Eggs; slightly beaten | |
| 2 | tb | Chopped green onions w/tops |
| 2 | ts | Red pepper sauce |
| 1/2 | ts | Sesame oil |
INSTRUCTIONS
Soak the mushrooms in warm water to cover until 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 1/8-inch slices, cutting against the grain. Place in a glass or plastic bowl and toss with 1/2 TSP. of salt, 1/2 TSP. of the cornstarch, 1/2 TSP. soy sauce. Cover and refrigerate for 15 minutes. Cut the bean curd into 1-1/2-inch by 1-1/4-inch pieces. In a 3-quart saucepan, heat the chicken broth, vinegar, the remaining 1 TSP. salt until boiling. Stir in the bamboo shoots, mushrooms, seasoned pork, and bean curd. Heat to boiling; reduce heat to low. Cover and sim- mer 5 minutes. Mix the remaining 2 TBS. cornstarch, 2 TBL. 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. LEEANN CHIN MINNEAPOLIS, MINNETONKA WINE: WAN FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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