Eric's Hot and Sour Soup.odt

Eric's Hot and Sour Soup

8 oz. Thin boneless pork chops, trim fat, slice into thin ribbons, season with salt, black pepper and cayenne pepper

1 Tbsp. finely chopped garlic

1 Tbsp. finely chopped ginger

8 to 12 dried Chinese hot peppers

2 or 3 Tbsp. Oil, olive or peanut

½ Cup green onions, chopped into 1” lengths, both white and green parts

1 Tsp. Sesame oil

2 Tbsp. Soy sauce

1 Tbsp. Lemon juice

1 Tbsp. Rice vinegar

1 Cup thinly sliced Shitake mushroom caps

8 oz. Bamboo shoots

8 oz. Sliced water chestnuts

14 oz. Firm tofu cut into half-inch cubes.

32 Oz. Chicken broth (heat in a separate pot)

2 Eggs, lightly beaten, retain separation of both white and yellow

1/3 Cup cornstarch and water mixture

In a very large soup pot heat the oil on high heat, add the Chinese peppers till the peppers darken and release their flavor into the oil. Add the garlic and ginger and stir till they soften. Add the pork and stir till almost cooked. Add the raw mushroom, continue to stir till the mushrooms soften. Add the sesame oil, soy sauce, lemon juice, and vinegar, stir in. Stir in the hot chicken broth  and add the tofu and green onions. Bring to a boil stirring often. When the soup is boiling rapidly, add the cornstarch mixture and stir for a minute or two. Continue stirring the soup, slowly pour in the egg mixture so as to make ribbons out of the egg mixture. Cover and reduce heat to a simmer. Serve with fried noodles.