| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Chinese, Soups & sto |
6 |
Servings |
INGREDIENTS
| 6 |
|
Mushrooms; shiitake |
| 1/4 |
lb |
Pork loin; boneless |
| 2 1/2 |
ts |
Cornstarch |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Soy sauce |
| 6 |
oz |
Bean curd; (tofu) |
| 4 |
c |
Chicken broth |
| 3 |
tb |
White vinegar |
| 1/2 |
c |
Bamboo shoots |
| 1/4 |
ts |
White pepper |
| 2 |
|
Eggs; slightly beaten |
| 2 |
tb |
Green onions; chopped |
| 2 |
ts |
Red pepper sauce |
| 1/2 |
ts |
Sesame oil |
INSTRUCTIONS
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 1/8-inch
slices, cutting against the grain. Place in a glass or plastic bowl and
toss with 1/2 teaspoon of salt, 1/2 teaspoon of the cornstarch, 1/2
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@prodigy.com (MS MARY E SPERO) on Dec 29, 1997
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