Hot & sour soup ** (vgpm51a)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chicken broth |
| ⅓ | pounds | Lean pork;* |
| 4 | eaches | Chinese mushrooms** |
| 2 | ounces | Bean curd |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | White vinegar |
| 1 | tablespoon | Cornstarch; mixed with |
| 2 | tablespoons | Water |
| neal hirshburg FROM: NEAL HIRSHBURG (VGPM51A) | ||
Directions
* shredded in to match stick pieces **(soak 20-30 minutes in warm water and bring broth to a boil in a wok,add pork,mushrooms,and bean curd.Simmer for 8 minutes until pork is done.Add soy sauce,salt,sherry,pepper,and vinegar.Continue to heat until mixute thickens.Serve hot and enjoy.I add two more ingrediants if you desire.I add two or three drops of chilli oil to add more zip and heat. I also like to garnish with chopped scallion greens.(nice color contrast.If you need and more recipes feel free to drop me e-mail