Chinese Hot and Sour Soup Using Pork
- 6 cups chicken stock
- 1/4 lb. julienned lean pork
- 1/4 lb. shelled and deveined shrimp
- 2 Tbsp garlic and 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
- scallions finely chopped for garnish
Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer for 10 minutes. Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min. 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. Serve with a garnish of chopped scallions. The pepper, vinegar and chile paste can be varied to taste.