"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hot & Sour Soup Recipe

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This recipe for Hot & Sour Soup, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee English
Added: Wednesday, August 29, 2007


20 oz chicken stock
8 oz lean pork
1 block tofu firm or extra firm
12 oz shredded cabbage
5 T sesame oil
8 oz mushrooms
5 T vinegar
5 T soy sauce
2 eggs whipped with sesame oil
1 bunch green onions finely chopped

Cut pork & tofu into 1/4 inch wide strips. In a large pan bring stock to a boil & add pork. Heat at med temp for 10 minutes. Add tofu, mushrooms, oil, vinegar, soy sauce & tobasco. Heat another 10 minutes. Add cabbage & simmer 20 minutes then slowly stir in egg mixture. Heat for 5 minutes. Pour into bowls; garnish with green onions. You may add Bamboo shoots, carrots diced, or shrimp for variation.




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