Hot & Sour Soup
From: Emeril Lagasse
Ingredients:
2 oz. dried ear mushrooms
1/2 lb. lean pork, julienned
4 oz. bamboo shoots
6 oz. tofu, shredded
2 quarts chicken stock
4 eggs, beaten
Chili Oil, salt, pepper
½ cup chopped green onions
Seasoning: 1/3 cup cornstarch slurry, ½ cup water , ¼ cup soy sauce, ¼ cup rice wine vinegar
Method:
- Soak, drain and julienne the mushrooms.
- Heat oil, then stir fry pork for 2-3 minutes. Add salt/pepper.
- Add the straw mushrooms, bamboo shoots, tofu, and wood ear mushrooms.
- Saute for 2 minutes.
- Add the stock & bring to a boil. Reduce to a simmer for 5 min.
- Stir in cornstarch slurry. Stir in beaten eggs.