Traditional Szechuan-Style Hot and Sour Soup

Traditional Szechuan-Style Hot and Sour Soup

This is my one and only Ming Tsai recipe and if you're only going to have one...this is it. This is my families favorite version of the soup. Everyone can adjust the hot and sour parts themselves which makes it very simple for everyone to be happy! Always a bonus. This weeks version had julienned strips of pork from the leftover Asian Pork Tenderloin. Two dinners from 1 package of tenderloins. I do so love when that works out. I usually just use firm tofu cut into strips or cubes and marinate that. Which ever is you preference. You will never want to order that tasteless, cornstarch laden bowl from your local take-out place again. I served my Shrimp Rolls with Ginger-Citrus Dipping Sauce as an appetizer first. Heaven!

Recipe: Traditional Szechuan-Style Hot and Sour Soup
Ingredients:
1/2 pound pork shoulder, julienned or 1 block of firm tofu, cubed
1 teaspoon sesame oil, plus 1 teaspoon
1 teaspoon thin soy sauce, plus 2 tablespoons
1 teaspoon cornstarch
Peanut oil, to cook
4 dried chiles, chopped or more
1 tablespoon minced ginger
8 cups chicken stock (I use vegetable)
1 teaspoon sugar i
1 cup bamboo shoots, julienne (canned is fine)
1/2 cup dried shitake mushrooms re-hydrated and julienned (use fresh if available)
2 eggs lightly beaten
2 tablespoons cornstarch, mixed with cold water to form a paste
1/4 cup rice vinegar
1/4 cup chopped scallions
2 tablespoons chopped cilantro
Salt and white pepper

Directions:
Combine the pork or tofu with the sesame oil, soy, and cornstarch. Let stand for 30 minutes.
In a hot stockpot, add oil and sear the pork, stirring quickly then set aside. The tofu can just hang out in the marinade. Add the chiles and ginger to the oil and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork or tofu and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added.