From westher@xs4all.nl Mon Aug 11 15:09:16 2003 Date: Sat, 9 Aug 2003 19:15:55 +0000 (UTC) From: Esther Westerveld Newsgroups: rec.food.recipes Subject: Chinese Hot and Sour Soup Using Pork Followup-To: rec.food.cooking, rec.food.recipes 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. Serves 4. country : China course : soup source : Mary-Anne [RecipeTag] -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/