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Name: Hot and Sour Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: Salt; Black Pepper freshly ground; 4 oz Straw mushrooms; washed,; 4 oz Bamboo shoots; 6 oz Bean curd; shredded; 2 qt Chicken Stock; 1/3 c Cornstarch; 1/2 c Water; 1/4 c Soy sauce; Chili Oil; to taste; 2 oz Dried wooden ear mushrooms; 1 c Hot water; 2 tb Vegetable oil; 1/2 lb Lean pork; julienned; 1/4 c Rice wine vinegar; 4 Eggs beaten; 1/2 c Chopped green onions; green

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INGREDIENTS

Salt
Black Pepper ; freshly ground
4 oz Straw mushrooms; washed,
4 oz Bamboo shoots
6 oz Bean curd; shredded
2 qt Chicken Stock
1/3 c Cornstarch
1/2 c Water
1/4 c Soy sauce
Chili Oil; to taste
2 oz Dried wooden ear mushrooms
1 c Hot water
2 tb Vegetable oil
1/2 lb Lean pork; julienned
1/4 c Rice wine vinegar
4 Eggs ; beaten
1/2 c Chopped green onions; green

Servings

INSTRUCTIONS

EMERIL LIVE SHOW #EMIB26 CHINESE CUISINE Soak the mushrooms in the warm water for 30 minutes. Drain and julienne the mushrooms. In a wok, over medium heat, add the oil. Season the pork with salt and pepper. When the oil is hot, add the pork and stir-fry for 2 minutes. Add the straw mushrooms, bamboo shoots, bean curd, and wood ear mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the stock and bring to a boil. Reduce to a simmer and cook for 5 minutes. Dissolve the cornstarch in the water. Stir the cornstarch mixture into simmering liquid. Bring the liquid back to a boil and cook for 2 to 3 minutes. Reduce the heat to a simmer and add the soy sauce and rice wine vinegar. In a wide circle, stir in the beaten eggs. Stir gently until the eggs are cooked. Reseason with salt and pepper. Stir in the green onions. Ladle into bowls and serve warm. Pass the chili oil at the table, encase any one needs some heat. Yield: 10 servings Posted to MM-Recipes Digest by Odetta on Sep 20, 1998,

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Hot and Sour Soup

Salt
 Black Pepper freshly ground
4 oz Straw mushrooms; washed,
4 oz Bamboo shoots
6 oz Bean curd; shredded
2 qt Chicken Stock
1/3 c Cornstarch
1/2 c Water
1/4 c Soy sauce
 Chili Oil; to taste
2 oz Dried wooden ear mushrooms
1 c Hot water
2 tb Vegetable oil
1/2 lb Lean pork; julienned
1/4 c Rice wine vinegar
4 Eggs beaten
1/2 c Chopped green onions; green

EMERIL LIVE SHOW #EMIB26 CHINESE CUISINE    Soak the mushrooms in the warm water for 30 minutes. Drain and julienne the  mushrooms. In a wok, over medium heat, add the oil. Season the pork with  salt and pepper. When the oil is hot, add the pork and stir-fry for 2  minutes. Add the straw mushrooms, bamboo shoots, bean curd, and wood ear  mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the stock  and bring to a boil. Reduce to a simmer and cook for 5 minutes. Dissolve  the cornstarch in the water. Stir the cornstarch mixture into simmering  liquid. Bring the liquid back to a boil and cook for 2 to 3 minutes. Reduce  the heat to a simmer and add the soy sauce and rice wine vinegar. In a wide  circle, stir in the beaten eggs. Stir gently until the eggs are cooked.  Reseason with salt and pepper. Stir in the green onions. Ladle into bowls  and serve warm. Pass the chili oil at the table, encase any one needs some  heat.    Yield: 10 servings    Posted to MM-Recipes Digest  by Odetta <orenthal@innocent.com> on Sep 20,  1998,

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Nutrition

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Serving Size: 1 Serving (611g)
Recipe Makes: 10 Servings

Calories: 312
Calories from Fat: 148 (47%)

Amt Per Serving		% DV

	Total Fat 16.4g	22 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 2.7g
Cholesterol 434.5mg		134 %
Sodium 792.5mg		27 %
Potassium 606.5mg		16 %
Total Carbohydrate 17g		5 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 16.7g
Protein 22.8g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 312

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