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Hot & Sour Soup with pork and rice

List of Ingredients




Recipe By : Chef Chu
Serving Size : 8

1 dried tree mushroom
MARINADE
1 teaspoon soy sauce, low sodium
1/4 teaspoon cornstarch
1/2 teaspoon oil
1/4 pound pork -- cut in thin strips

SOUP
2 quarts chicken broth
1 small can bamboo shoots -- sliced
1 small can waterchestnuts -- sliced
16 ounces firm tofu -- sliced in strips
1 tablespoon dry sherry
2 eggs -- beaten
2 tablespoons soy sauce
2 tablespoons oil
6 tablespoons red rice vinegar
1 1/2 teaspoons white pepper
2 cornstarch -- mixed w/ some water
1 chunk fresh ginger





Recipe



Soak mushroom in warm water for 20 min.
Mix marinade ingred. add pork and set aside. Squeeze fresh ginger in garlic press into broth, bring to a simmer. simmer till you can smell the ginger in the broth. I use alot of ginger and add chunks of it also. just remember to remove the chunks before adding anything else.

Bring broth to a boil. Add pork, with marinade, sliced mushroom, bamboo shoots& water chestnuts. return to a boil, add tofu, sherry and salt to taste.

Mix about 1/2 cup cornstarch with enough water to make a thick paste. Add 3-4 tablespoons of cornstarch paste to broth, stirring untill its thick. Slowly drizzle beaten eggs into broth, stirring. Gently fold in soy sauce and oil.

If not eating immediately this is where you stop.
To serve: Heat soup, just before serving add red rice vinegar and white pepper or let each person add his own to taste. remember white pepper is VERY hot. If the soup is reheated you will need more vinegar and pepper as it loses its ummph when cooked.