A: | 4C chicken stock |
B: | 3T soy sauce |
1/4C chicken or pork | |
1/2C mushrooms, chopped (optional: add woodear) | |
1/2T red pepper paste or fresh peppers | |
1C tofu, diced small | |
1/3C bamboo shoots | |
C: | 1/4C vinegar |
D: | 2T cornstarch |
2T water | |
E: | 1 egg, beaten |
F: | 2 green onions |
few drops sesame seed oil | |
1. | Bring (A) to simmer in soup pot. |
2. | Add (B) and simmer 5 minutes. |
3. | Add (C) and simmer 5 minutes. |
4. | Mix (D) and mix well. Add to soup and stir until thickened. |
5. | Beat (E) and pour in thin stream into soup. Wait 30 seconds and stir. |
6. | Add (F), stir, and serve. |
Servings: 4
$Id: hot_and_sour,v 1.4 2017/08/31 15:12:49 deaven Exp $
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