Hot and sour soup

Hot and sour soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    dried black mushrooms

  • ¼

    cup dried fungus

  • ½

    cup lean pork

  • ½

    cup bamboo shoots, sliced into thin strips

  • ½

    tsp salt

  • 1

    tsp cornstarch

  • 2

    tblsp oil

  • 6

    cups chicken stock

  • 2

    tblsp soy sauce

  • ½

    tsp pepper

  • 3

    tblsp black vinegar, or red wine vinegar

  • 3

    tblsp cornstarch

  • ¼

    cup water

  • 2

    pieces bean curd cut into strips

  • 2

    eggs, beaten

  • 1

    tblsp sesame oil

  • 2

    scallions, sliced

Directions

Put mushrooms and fungus into boiling water to reconstitute. Do not use stems. Cut unto thin strips, save water. Mix the por, cut into thin strips, with salt and cornstarch. Heat wok to 375*. Stir fry pork till color changes. Bring chicken and mushroom broth to boil in wok. Add mushrooms, bamboo shoots, and pork. Add soy sauce, pepper, and vinegar. Thicken with dissolved cornstarch. Add bean curd bring to boil. Turn off heat and add the beaten eggs. Stir 30 seconds. Add sesame oil. Garnish witH scallions. Add more vinegar and pepper if desired.


Nutrition

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