MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Suan La Tang (Hot & Sour Soup)
Categories: Pork, Poultry, Vegetables, Mushrooms, Herbs
     Yield: 4 servings

MMMMM----------------------------PORK---------------------------------
     1 tb Soy sauce
     1 tb Brandy
     1 ts Corn starch
     4 oz Pork tenderloin; in 1/4"
          - cubes

MMMMM----------------------------SOUP---------------------------------
     8 c  Chicken stock
     3 tb Soy sauce
     3 tb White wine vinegar
     3 tb Corn starch
     1 ts Ground white pepper
     1 ts Kosher salt
   1/2 ts Cayenne
    12 oz Firm tofu; drained, in 1/4"
          - cubes
   1/4 c  Diced potato
     6    Shiitake or wood ear
          - mushrooms; in 1/4" pieces
     1 lg Egg; lightly beaten
     1 ts Toasted sesame oil
     2 tb Cilantro; fine chopped for
          - garnish

 FOR THE PORK: Combine the soy sauce, brandy, and
 corn starch in a medium bowl; add pork, and toss until
 combined. Let sit at room temperature for 15 minutes.

 FOR THE SOUP: Whisk together stock, soy sauce, vinegar,
 corn starch, pepper, salt, cayenne, and 1/4 cup water in
 a 4 qt saucepan, and bring to a boil over medium-high
 heat. Add pork, reduce heat to medium-low, and cook,
 stirring occasionally, until soup thickens, about 30
 minutes. Add tofu, potatoes, and mushrooms, and cook
 until potatoes are tender, about 15 minutes.

 Without stirring, slowly drizzle egg into simmering soup
 in a thin, steady stream. When egg strands float to
 surface, stir in oil. Ladle soup into serving bowls and
 garnish with cila

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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