Chinese Hot & Sour Soup

[=Mark]

Chinese Hot & Sour Soup

From Mark's Website

• cups chicken stock
  
• 1/4 lb julienned lean pork or chicken
  
• 2 T garlic & red chile paste
  
• 2 T soy sauce
  
• 3/4 tsp ground white pepper
  
• 4 eggs, beaten
  
• 5 T cornstarch
  
• 1 c sliced shittake mushrooms
  
• 1 can peeled straw mushrooms
  
• 1 can sliced bamboo shoots
  
• 1 can sliced water chestnuts
  
• 1 can baby corn ears
  
• 1 cake soft tofu, sliced into 1/4 inch cubes
  
• 1/4 c white vinegar
  
• 1 tsp sesame oil
  
• 1/4 c dried black fungus (cloud ears), soaked in water for one hour, drained and sliced.
  
• finely chopped scallions for garnish
  

Preparation:

1. Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer for 10 minutes.

2. add pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min

3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil.

4. serve with a garnish of chopped scallions. The pepper, vinegar and chile paste can be varied to taste. You're a chile-head, you know what to do!

Keywords: Soup, Appetizer, Easy, Hot and Spicy, eGCI

( RG270 )