Chang's Hot & Sour Soup
appetizers, chinese, spice
1 tablespoon woodear strips
1 soaked in water about
1 4 hours
1/2 cup sliced fresh mushrooms
5 oz bean curd
1 (about 1/3 of a 1 lb
1 package, cut in thin
1 one-inch slices)
1/2 cup bamboo shoots
2 teaspoon salt
2 1/2 tablespoon sugar
4 1/2 tablespoon soy sauce
3/4 teaspoon white pepper
3/4 teaspoon chinese red hot pepper
1 sauce
10 tablespoon vinegar
1/2 teaspoon sesame oil
1 tablespoon cornstarch, blended with
1 4 tb water
1/2 cup thin strips of fresh pork
3 beaten eggs (or 4)
10 cup chicken broth
1 chopped green onions for
1 garnish, if desired
Heat chicken broth to boiling. Add pork strips, bamboo shoots, Woodear (drained), bean curd, and mushrooms.
Return to boiling and add salt, soy sauce, sugar, white pepper, red pepper sauce, and vinegar, stirring all along.
Continue boiling for a total cooking time of 20 mins.
Stir in cornstarch mixture and keep stirring until soup is thickened.
Pour beaten eggs gently over the top. Turn off the heat and stir eggs gently into soup. Add sesame oil.
Spoon into bowls and serve topped with chopped green onions if desired.
Recipe from Hunan Garden II, Alabaster, Alabama (suburb of Birmingham). Appeared in the 03.23.94 _Birmingham News_, p 10b
Yield: 10 servings