Hot'N Sour Soup
4 Dried Chinese mushrooms, -1 to 1 1/2 in dia 2 Squares, 3 inches each, -fresh -Chinese bean curd, about -1/2 inch thick 1/2 c Canned bamboo shoots 1/4 lb Boneless pork 1 qt Chicke...
Ingredients
- 4dried chinese mushrooms,
- 1/4lbboneless pork
- 1qt chicken stock, fresh or
- 1scallion, including the
- 1/4tsp ground white
- 2tbsp cornstarch*
- 2tsp sesame seed oil
Directions
- 1
4 Dried Chinese mushrooms, -1 to 1 1/2 in dia 2 Squares, 3 inches each, -fresh -Chinese bean curd, about -1/2 inch thick 1/2 c Canned bamboo
- 2
In a small bowl, cover the mushrooms with 1/2 cup of warm water and let them soak for 30 minutes
- 3
Discard the water
- 4
With a cleaver or knife, cut away and discard the tough stems of the mushrooms, and shred the caps by placing one at a time on a chopping bo
- 5
Cut them horizontally into paper-thin slices, and then into thin strips
- 6
Drain the pieces of bamboo shoots and bean curd, and rinse them in cold water
- 7
Shred them as fine as the mushrooms
- 8
With a cleaver or sharp knife, trim the pork of all fat