Title: Hot and Sour Soup #3
Categories: Soup
Yield: 6 Servings

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

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 . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.