Hot and Sour Soup Recipe

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Type: Hot and Sour Soup Free Cooking Recipe – Chinese Foods

You got to try this!

Ingredients / Directions
6 ounces pork tenderloin
2 teaspoons soy sauce
1 teaspoon sesame seed oil
1 teaspoon tapioca starch (or cornstarch)
1/2 cup(s) bamboo shoots
2 Tbsp black fungus (Wood Ear)
(or 3 – 4 Chinese dried black mushrooms or fresh mushrooms)
small handful dry lily buds)
6 cup(s)s water (or 6 cup(s)s water and 1 cup(s) Campbell”s chicken broth)*
1 teaspoon salt
1 teaspoon granulated sugar
2 tablespoons soy sauce
2 tablespoons red rice vinegar
white rice vinegar
or red wine vinegar
1 Tbsp cornstarch dissolved in 1/4 cup(s) water
1 egg
2 green onions
finely chopped
white pepper to taste (no more than 1 tablespoon)
hot chili oil
to taste
1 teaspoon sesame oil
Cut the pork into very thin strips. Mix marinade ingredients and marinate pork for 20 minutes.

Cut bamboo shoots into thin strips. To reconstitute the wood ears
soak in warm water for 20 minutes. Rinse
and cut into thin pieces. (If substituting Chinese dried mushrooms
then cut off the stems and cut into thin strips. If using fresh mushrooms
wipe clean with a damp cloth and slice.)

Bring the water to a boil. When it is boiling
add the pork and the vegetables. Stir in the salt
soy sauce and vinegar.

Test the broth and adjust the taste if desired. (If using chicken broth
you may want to add a bit more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup
stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling
remove the broth from the stove.

Slowly drop in the beaten egg
stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired. Remove from the heat and stir in the sesame oil. Serve hot.

(This dish can be prepared ahead of time and frozen. When ready to serve
add the tofu and bring to boiling. When the soup is boiling
add the egg.)

*Adjust the ratio of water to chicken stock as desired

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