Recipes

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 eat 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
  1. Bring chicken stock to boil in uncovered wok at 250°.
  2. Add pork, tofu, bamboo shoots, cloud ear and Chinese mushrooms; cook 3 to 5 minutes.
  3. Mix soy sauce, sugar, salt and cornstarch. Add to soup; stir; cook until soup just comes to a boil.
  4. Slowly swirl in egg;
  5. turn wok OFF; put vinegar and pepper in bowl; add soup and green onions. Stir; serve immediately.
    Makes 4 to 6 servings.