Hot & Sour Asian Soup
|Dried mushroom/4 dried black fungus||4 Medium|
|Boneless lean pork||1⁄4 Pound, cut in matchstick pieces|
|Dry sherry||1 Tablespoon|
|Chicken broth||4 Cup (64 tbs)|
|Chicken breasts||1⁄2 Pound, skinned, boned, and cut in matchstick pieces|
|Sliced bamboo shoots||1⁄2 Cup (8 tbs), cut in matchstick pieces|
|Bean curd/Tofu||1⁄4 Pound, drained and cut in winch cubes|
|White wine vinegar||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|White pepper||2⁄3 Teaspoon|
|Sesame oil||1 Teaspoon|
|Egg||1 , lightly beaten|
|Whole green onions||2 , cut in 1 inch diagonal slices|
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and thinly slice.
If you use fungus, cover with warm water, let stand for 30 minutes, then drain.
Pinch out hard knob from center of fungus and discard; cut fungus in thin strips.
Combine pork with sherry; let stand for 10 minutes.
In a 2-quart pan, heat chicken broth to boiling.
Add mushrooms or fungus, pork, chicken, and bamboo shoots.
Stir several times, then reduce heat; cover and simmer 5 minutes.
Add bean curd, wine vinegar, and soy; heat, uncovered, for 1 minute.
Blend cornstarch and water.
Add to soup and cook, stirring, until slightly thickened.
Turn off heat.
Add pepper and sesame oil.
Stirring continuously, slowly pour egg into soup.
Sprinkle with onionand salt to taste.