HOT AND SOUR RICE SOUP
6 dried black mushrooms (soaked, drained and sliced thin)
5.5 cup broth
1/4 lb boneless pork (cut into matchsticks)
1/2 cup slivered Bamboo shoots
1/2 small carrot (cut into matchsticks)
1.5 cup rice, cooked
1/4 cup rice or white vinegar
2 tblsp cornstarch
2 tblsp soy sauce
2 tblsp water
1/2 tsp white pepper
1 egg, beaten
1 tsp sesame oil
2 green onions, thinly sliced
1/2 tsp hot pepper sauce
In 4-quart Dutch oven, heat broth to boiling on medium heat.
Add pork, mushrooms, bamboo shoots, and carrots.
Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.
Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth.
Gradually stir it into the soup.
Cook until slightly thickened.
Remove from heat.
Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.
6 dried black mushrooms (soaked, drained and sliced thin)
5.5 cup broth
1/4 lb boneless pork (cut into matchsticks)
1/2 cup slivered Bamboo shoots
1/2 small carrot (cut into matchsticks)
1.5 cup rice, cooked
1/4 cup rice or white vinegar
2 tblsp cornstarch
2 tblsp soy sauce
2 tblsp water
1/2 tsp white pepper
1 egg, beaten
1 tsp sesame oil
2 green onions, thinly sliced
1/2 tsp hot pepper sauce
In 4-quart Dutch oven, heat broth to boiling on medium heat.
Add pork, mushrooms, bamboo shoots, and carrots.
Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.
Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth.
Gradually stir it into the soup.
Cook until slightly thickened.
Remove from heat.
Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.
