Traditional Szechuan-Style Hot and Sour Soup

By Ming Tsai of Food TV






1/2 pound pork shoulder, julienne

1 teaspoon sesame oil

1 teaspoon thin soy sauce

1 teaspoon cornstarch

Peanut oil, to cook

4 dried chiles, chopped

1 tablespoon minced ginger

8 cups chicken stock

1 teaspoon sugar

1 cup bamboo shoots, julienne (buy whole shoots and soak in water for 30 minutes, then cut)

1/2 cup dried wood ear, re-hydrated and julienned (definitely fresh if available)

2 eggs lightly beaten

2 tablespoons cornstarch mixed with cold water to form a paste

1/4 cup rice vinegar

2 tablespoons thin soy sauce

1 teaspoon sesame oil

1/4 cup chopped scallions

2 tablespoons chopped cilantro

Salt and white pepper, to taste

Combine the pork with the sesame oil, soy and cornstarch. Let stand for 30 minutes. In a hot stock pot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger 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 and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper.