Hot And Sour Soup
|Dried black chinese mushrooms||4|
|Lean pork||1⁄8 Pound|
|White vinegar||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Chicken consomme||6 Cup (96 tbs)|
|Bamboo shoots||1⁄4 Cup (4 tbs), cut into strips|
|Green onion||1 , minced|
|Snow peas||6 , whole / halved|
|Eggs||2 , lightly beaten|
In a small bowl, cover the mushrooms with boiling water.
Let stand for 30 minutes.
Drain the mushrooms and squeeze out excess liquid.
Discard the stems; cut the caps into thin strips.
Cut the pork across the grain in quarter-inch-thick slices, then cut the slices into quarter-inch strips.
In a cup, combine the cornstarch and water and blend well.
In another cup, combine the vinegar, soy sauce, salt, and pepper.
In a soup kettle, bring the chicken consomme to a boil.
Add pork, bamboo shoots, and mushrooms.
Bring to a boil again, then reduce heat to medium and add the shrimp.
Stir the vinegar-soy-sauce mixture and add to the soup.
Stir the cornstarch mixture and stir it into the soup.
Continue stirring until the soup thickens, about 2 minutes.
Add the green onion, snow peas, and Tabasco.
Stirring constantly, pour beaten eggs into the soup in a thin stream.
Serve at once.