4 servings
Ingredients:
• 4 cups chicken broth
• 3 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 tablespoon lemon juice
• 4 dried Chinese mushrooms (wash with water then cut into thin strips)
• 1/2 cup bamboo shoot cut into thin strips
• 1/4 lb lean pork cut into thin strips
• 1 small tofu dice into cubes
• 1/4 teaspoon white pepper (or black pepper)
• 2 tablespoon cornstarch (mix with about 4 tablespoon of cold water)
• 1 egg (stirred)
• Finely chopped green onions for garnish
Directions:
1. In a pan boil the chicken broth then add soy sauce, mushrooms, bamboo shoots and pork for 5 minutes.
2. Then add bean curd, pepper, lemon juice and then add the cornstarch and mix thoroughly for another 5 minutes then slowly add the egg while stirring.
Serve and enjoy this Chinese Food Recipe – Hot and Sour Soup
7 comments:
How much been curd needs to be added?
Wow!. This is the best stir fry sauce recipe for this month because it is cold. In fact after I saw your recipe, I shared it to my friends and they loved it. Thank you for sharing this with us.
Bean curd is the tofu. Calls for a small tub.
Can I make this in the crockpot? If so how would I do it?
I am unfamiliar if it will taste the same on a crock pot, but if you are interest in trying you can.
1. cook the pork seperately
2. add the remaining ingredients (except corn starch) in the crock pot and start the heating process.
3. add the cooked pork in the crock pot
4. once the pork and soup are mixed well and heated, mix in the cornstarch to add some thickness to the soup.
Hope that helps!
Would you scramble the egg first? or just use the whites?
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