*  Exported from  MasterCook  *
 
                          KEN'S HOT-AND-SOUR SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       oz           Lean boneless pork
    1       oz           Dried Chinese mushrooms
    1       oz           Bean thread noodles
   10       oz           Fresh bean curd
    2       sm           Eggs
    1       t            Sesame oil
    1       qt           Chicken stock
    2       ts           Sugar
    3       tb           Chinese red vinegar
                         -ÿÿCider Vinegar
      1/2   ts           White pepper
    2       tb           Dark soy sauce
    1       tb           Cornstarch -- blended with
    1       tb           Water
    2       tb           Finely chopped scallions
    2       tb           Finely chopped cilantro
    1       t            Sesame oil
    1       t            Chili oil (optional)
 
   CUT THE PORK INTO THIN SHREDS. Bring some water to a
   boil in a pot and blanch the pork in it for 2 minutes.
   Drain the meat and set it aside. Soak the mushrooms in
   warm water for 20 minutes, then drain them and squeeze
   out any excess liquid. Discard the stems and finely
   shred the caps. Soak the noodles for 5 minutes in warm
   water, then drain them. Cut them into 5-inch lengths
   and set them aside. Drain the bean curd and shred it
   into thin strips. Beat the eggs and sesame oil
   together in a small bowl. Bring the chicken stock to a
   simmer in a large pot. Add the prepared pork,
   mushrooms, noodles and bean curd together with the
   sugar, vinegar, white pepper and dark soy sauce.
   Simmer for 3 minutes, then thicken it with the
   cornstarch mixture. Simmer for 2 minutes with the heat
   as low as possible. Next, pour the beaten egg mixture
   into the soup in a steady stream, and pull the egg
   into strands with a fork or chopsticks. Stir in the
   scallions, fresh cilantro, sesame oil and chili oil.
   Pour the soup into a large tureen or individual bowls
   and serve at once. Makes 4 to 6 servings
  
 
 
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