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  • Hot and Sour Soup

Hot and Sour Soup
  • 4 ounces pork tenderloin, julienned
  • Marinade:
    2 teaspoons soy sauce
    1/2 teaspoon sesame oil if desired
    1 tablespoon cornstarch dissolved in 1/4 cup water
  • Others:
    1/2 cup bamboo shoots, shredded
    2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
    1 small handful dried lily buds
    5 cups water (or 6 cups water and 1 cup Campbell's chicken broth)
    2 tablespoons soy sauce
    1 teaspoon salt
    2 tablespoons white rice vinegar, or red rice vinegar, or red wine vinegar
    1 egg, beaten
    2 finely chopped green onions
    White pepper to taste (no more than 1 tablespoon)
  • 1-2 green onions, minced
  • Cut the pork into very thin strips. Mix marinade ingredients and marinate pork for 20 minutes.
  • Cut bamboo shoots into thin strips. To reconstitute the wood ears or wood ears, soak in warm water till they become soft. Rinse, and cut into thin strips.
  • Bring the water to a boil. When it is boiling, add the pork and the vegetables. Stir in the salt, sugar, soy sauce and vinegar.
  • Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
  • Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
  • Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired. Remove from the heat and stir in the sesame oil. Serve hot.

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