HOT AND SOUR SOUP RECIPE

                                                 HOT AND SOUR SOUP RECIPE

HOT AND SOUR SOUP RECIPE INGREDIENTS


2 teaspoons cooking oil

4 shallots, chopped

15 cups water

11/2 cups wood ear mushrooms
(tenga ng daga)

1 can Olinese preserved
vegetables*

1 kilo ground pork tenderloin or
pork loin

1/2 tablespoon soy sauce

1 teaspoon s.ugar

1/4 cup vinegar

3-4 tablespoons cornstarch, dissolved
in 1-2 tablespoons cold water

2 teaspoons salt

1-2 tablespoons black pepper,
ground

5 blocks tofu, sliced into I-inch
pieces
Scallions, sliced for garnish


HOT AND SOUR SOUP RECIPE COOKING PROCESS

In a large deep casserole, heat cooking
oil and saute shallots. Pour in water. Bring
to a boil and stir in wood ear mushrooms
and preserved vegetables.

Reduce heat to medium then add ground
pork, soy sauce, sugar and vinegar. Simmer
until pork is cooked. Stir in cornstarch
dissolved in water. Let mixture simmer
until thickened, stirring occasionally.
Season with salt and pepper and heat
through.

Add tofu, cook for 3 minutes. Garnish
with scallions. Serve hot.Canned Chinese preserved vegetables are
available in supermarkets and groceries in
Chinatown.