Hot & Sour Soup ** (vgpm51a) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Chicken broth,
1/3 lbs: Lean pork, *
4 each: Chinese mushrooms**,
2 ounce: Bean curd,
2 tbsp: Soy sauce,
2 tbsp: Dry sherry,
1 tsp: Salt,
1/2 tsp: Pepper,
2 tbsp: White vinegar,
1 tbsp: Cornstarch, mixed with
2 tbsp: Water,
Directions:
* shredded in to match stick pieces **(soak 20-30 minutes in warm
water and bring broth to a boil in a wok,add pork,mushrooms,and bean
curd.Simmer for 8 minutes until pork is done.Add soy
sauce,salt,sherry,pepper,and vinegar.Continue to heat until mixute
thickens.Serve hot and enjoy.I add two more ingrediants if you
desire.I add two or three drops of chilli oil to add more zip and
heat. I also like to garnish with chopped scallion greens.(nice color
contrast.If you need and more recipes feel free to drop me e-mail
neal hirshburg FROM: NEAL HIRSHBURG (VGPM51A)
Source from luhu.jp
water and bring broth to a boil in a wok,add pork,mushrooms,and bean
curd.Simmer for 8 minutes until pork is done.Add soy
sauce,salt,sherry,pepper,and vinegar.Continue to heat until mixute
thickens.Serve hot and enjoy.I add two more ingrediants if you
desire.I add two or three drops of chilli oil to add more zip and
heat. I also like to garnish with chopped scallion greens.(nice color
contrast.If you need and more recipes feel free to drop me e-mail
neal hirshburg FROM: NEAL HIRSHBURG (VGPM51A)
Source from luhu.jp