Chinese Recipes

Hot & Sour Soup
Serving Size: 4

4 small oriental dried black mushrooms
1/2 cup bamboo shoots -- slivered
1/4 pound boneless pork center rib -- slivered
1 tablespoon soy sauce
1 teaspoon salt
1 quart chicken broth
1 cup bean curds -- slivered
1 teaspoon white pepper
3 tablespoons red wine vinegar
2 tablespoons cornstarch -- blended with
3 tablespoons cold water
1 egg -- beaten
1 tablespoon sesame oil
1 green onion, whole -- chopped

Cooking Directions:

Soak mushrooms in warm water until softened. Drain, remove stems and
shred caps. Combine mushrooms, bamboo shoots, prok, soy sauce, salt and
chicken broth in large sauce pan. Bring to a boil over high heat.

Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar.
Bring to a boil again. Stir until soup thickens.

slowly pour in beaten egg. stirring gently. remove from heat and ladle
into serving bowl. Stir in sesame oil. garnish with green onion.

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