Chang's Hot and Sour Soup

Recipe Ingredients

1 tablespoon	15ml	Woodear strips
		Soaked in water about
4		Hours
1/2 cup	118ml	Sliced fresh mushrooms
5 oz	142g	Bean curd
		(about 1/3 of a 1 lb
1		-- cut in thin
		One-inch slices)
1/2 cup	118ml	Bamboo shoots
2 teaspoons	10ml	Salt
2 1/2 tablespoons	37ml	Sugar
4 1/2 tablespoons	67ml	Soy sauce
3/4 teaspoon	3.8ml	White pepper
3/4 teaspoon	3.8ml	Chinese red hot pepper
		Sauce
10 tablespoons	150ml	Vinegar
1/2 teaspoon	2.5ml	Sesame oil
1 tablespoon	15ml	Cornstarch - blended with
4 tablespoons	60ml	Water
1/2 cup	31g / 1.1oz	Thin strips of fresh pork
3		Beaten eggs - (or 4)
10 cups	2370ml	Chicken broth
		Chopped green onions for
		Garnish - if desired

Recipe Instructions

Heat chicken broth to boiling. Add pork strips, bamboo shoots, Woodear (drained), bean curd, and mushrooms.

Return to boiling and add salt, soy sauce, sugar, white pepper, red pepper sauce, and vinegar, stirring all along.

Continue boiling for a total cooking time of 20 minutes.

Stir in cornstarch mixture and keep stirring until soup is thickened.

Pour beaten eggs gently over the top. Turn off the heat and stir eggs gently into soup. Add sesame oil.

Spoon into bowls and serve topped with chopped green onions if desired.

Recipe from Hunan Garden II, Alabaster, Alabama (suburb of Birmingham). Appeared in the 03.23.94 "Birmingham News", p 10b

Source:
Taste of Home - February/March 1998

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