CHINESE HOT & SOUR SOUP

Ingredients

• 6 cups chicken stock
• 1/4 lb julienned lean pork or chicken
• 2 tbsp garlic & red chile paste
• 2 tbsp soy sauce
• 3/4 tsp ground white pepper
• 4 eggs, beaten
• 5 tbsp cornstarch
• 1 cup 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 cup white vinegar
• 1 tsp sesame oil
• 1/4 cup dried black fungus (cloud ears), soaked in water for one hour, drained and sliced
• finely chopped scallions for garnish

Directions

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

2. add meat, 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.

Submitted 6/13/05.
Source: Internet/Mark Stevens
Submitted By: Marlen
matchlessm@aol.com
CHINESE HOT & SOUR SOUP