| 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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