Hot And Sour Soup
|Dried oriental mushrooms||1 Ounce|
|Canned chicken broth/3 1/3 cups chicken stock||27 1⁄2 Ounce (Two 13 3/4 Ounce Cans)|
|Orange juice||2 Cup (32 tbs)|
|Boneless pork||3⁄4 Pound, cut into julienne strips|
|Carrots||1 Cup (16 tbs), cut into julienne strips|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Soy sauce||1 Tablespoon|
|Tofu||1⁄2 Pound, drained and cut into 1/2-inch cubes|
|White wine vinegar||3 Tablespoon|
|Pepper sauce||3⁄4 Teaspoon|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
In small bowl pour enough boiling water over mushrooms to cover.
Let stand 30 minutes; drain.
In large saucepot combine mushrooms, broth, orange juice, pork, carrots, water chestnuts, soy sauce and salt.
Bring to a boil.
Reduce heat; simmer 3 minutes or until pork is cooked.
Add tofu, vinegar and Tabasco® sauce.
Combine cornstarch and water until smooth; add to soup.
Stir constantly, bring to a boil over medium heat and boil for 1 minute.