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HOT AND SOUR SOUP #5
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews
Amount Measure Ingredient -- Preparation Method
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-----YIELD: 1 SERVINGS-----
7 oz Bean curd
1/2 c Canned bamboo shoot
1 qt Chicken stock
1/4 c Pork, shredded cooked *
1 ea Tb Soy sauce
2 ea Tb Distilled white vinegar
1/4 ts Freshly ground pepper
3 ea Tb Cornstarch
3 ea Tb Water
1 ea Egg, beaten
2 ts Sesame oil
1 t Dried red pepper flakes
1 md Green onion, finely chopped
* Can substitute equal amount of shredded beef. Rinse
bean curd and cut into 1/2-inch dice and set aside.
Rinse, drain and thinly slice bamboo shoots. In heavy
Dutch oven, combine with chicken stock, pork, and soy
sauce. Bring to boil over high heat. Reduce heat to
low, cover and simmer 3 minutes. Add bean curd,
vinegar, and pepper. Return to boil over low heat. In
small bowl, mix cornstarch and water and stir into
soup. Slowly stir in egg. Remove from heat and blend
in sesame oil and red pepper flakes. Ladle into bowls.
Garnish with chopped green onion and serve
immediately. Makes 6 servings.
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