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Hot and Sour Soup
4 cups chicken stock 6 ounces lean pork or chicken breast, cut in julienne strips
½ cup tofu, cut in julienne strips
½ cup bamboo shoots, cut in julienne strips
6 cloud ear mushrooms, soaked in ½ cup hot water 15 minutes, stems discarded, caps halved
6 Chinese dried mushrooms soaked in ½ cup hot water 15 minutes, stems discarded, caps thinly sliced
1 tablespoon soy sauce
¼ teaspoon sugar
¾ teaspoon salt
2 tablespoons cornstarch mixed with 3 tablespoons water
1 egg, beaten lightly until slightly foamy
3 tablespoons Chinese red vinegar
½ teaspoon ground white pepper
2 green onions including tops, thinly sliced
- Bring chicken stock to boil in uncovered wok at 250°.
- Add pork, tofu, bamboo shoots, cloud ear and Chinese mushrooms; cook 3 to 5 minutes.
- Mix soy sauce, sugar, salt and cornstarch. Add to soup; stir; cook until soup just comes to a boil.
- Slowly swirl in egg.
- Turn wok OFF; put vinegar and pepper in bowl; add soup and green onions. Stir; serve immediately.
Makes 4 to 6 servings.