Hot & Sour Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tsps. cornstarch
2 tsps. vegetable oil
1 tsp. soy sauce
1 tsp. dry sherry
1/4 lb boneless pork
2 T vegetable oil
2 med onions, chopped
5 cups chicken broth
1 (16oz.) can bean sprouts,drained
1 (8 oz.) can water chestnuts, drained, chopped
1 cup (8oz.) tofu
4 fresh mushrooms, sliced
2 T red wine vinegar
2 T soy sauce
1 T lemon juice
1 t pepper
1 t tobacco sauce
1 egg, beaten
1 t sesame seed oil
3 T water
2 T cornstarch
1 green onion, minced
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Directions: |
Directions:Combine first 4 ingredients; stir well. Partially freeze pork; slice across gain into 3x1 four inch strips. Stack strips, and slice as thinly as possible. Stir pork into soy mixture, and set aside. Heat 2 T of oil in Dutch oven; add onion, and sauté until tender. Stir in pork and next 10 ingredients. Bring soup to a boil; cover, reduce heat, and simmer 1 hour. Combine egg and sesame seed oil; stir well and set aside. Combine water and 2 T cornstarch stirring well. Add cornstarch mixture to soup; boil 1 minute, stirring constantly. Remove from heat. Slowly pour beaten egg mixture into soup stirring constantly. The egg forms lacy strands as it cooks. Sprinkle with green onion and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:about 9 |
Personal
Notes: |
Personal
Notes: Don't be intimidated by the long list of ingredients. This is easy to make and is one of our winter favorites. It also freezes beautifully! I usually add a little more chicken broth too.
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