Chinese Szechuan Hot and Sour Soup Recipe

Chinese Szechuan Hot and Sour Soup Recipe

Ingredients:

• 8 Chinese mushrooms, soaked for 20 minutes, drained and cut into thin strips

• 1/2 lb boneless pork loin

• 2 tablespoons, and 1/2 teaspoon cornstarch

• 1 teaspoon salt

• 1/2 teaspoon soy sauce

• 6 oz tofu

• 4 cups chicken broth

• 5 tablespoons wine vinegar

• 1 tablespoon soy sauce

• 1/2 cup bamboo shoot, chopped

• 2 tablespoons cold water

• 1/2 teaspoon white pepper

• 2 eggs, slightly beaten

• 2 tablespoons chopped green onions

• 1/2 teaspoon sesame oil

Method:

1. Cut pork loin into fine thin strips. Toss pork with 1/2 teaspoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon soy sauce. Cover and refrigerate for 20 minutes

2. Heat chicken broth with 3 tablespoon vinegar, 1 tablespoon soy sauce, and 1/2 teaspoon salt.

3. Add in bamboo shoots, mushrooms, pork and tofu, bring to boil. Cover and simmer for 10 minutes over medium heat

4. Mix cornstarch, water and 1/4 teaspoon white pepper. Stir into soup and bring to boil

5. Slowly pour in eggs, stir constantly with fork until egg forms shreds

6. Stir in green onions, remaining vinegar and white pepper, and sesame oil.

7. Boil for another 5 minutes

8. Ready to serve