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 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

  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.