4 Chinese mushrooms, soaked in
warm water 20 minutes
4 cups (1L) chicken stock
1/4 lb (110g) lean pork,
shredded
2 oz (60g) canned bamboo
shoots, shredded
1/4 lb (110g) bean curd, cut in
1/2 inch (1cm) dice
3 tbsp (45ml) white vinegar
1 tbsp (15ml) soy sauce
1 1/2 tbsp (20ml) cornstarch
blended with 5 tbsp (75ml) water
1 egg, beaten
1/2 tsp (2.5ml) sesame oil
3 green onions, chopped
Method:
Squeeze mushrooms dry and remove stems. Cut mushroom
caps into thin strips.
Bring stock to a boil and add pork and mushrooms.
Bring to a boil again, reduce heat and simmer for
8-10 minutes. Add bamboo shoots and ban curd and
simmer for another 4-5 minutes.
Mix
vinegar and soy sauce and stir into soup. Stir in
blended cornstarch and water and simmer, stirring
constantly, until thickened.
Remove form heat and stir in beaten egg. Add sesame
oil and green onions and serve hot.
Soups Recipes -
Peking Hot Sour Soup
