Ingredients:
3/4 pound boneless pork, cut into 1/2 inch strips
1/2 tsp. salt
1 tsp. cornstarch
2 tablespoons oil
6 cups en stock
1/2 pound fresh mushrooms
1 can bamboo shoots (8 ounces)
2 tablespoon soy sauce
1/2 tsp. white pepper, or to taste
3 tablespoon vinegar
16 ounces tofu
2 eggs beaten
1 tsp. sesame oil
4 green onions, sliced
Mix pork with salt and cornstarch. Heat oil in wok to 375 degrees and stir fry pork until color changes. Bring stock to a boil in a stockpot. Add mushrooms, pork and bamboo shoots.Stir constantly.Add soy sauce, pepper, vinegar and tofu. Return to a boil. Turn off heat and add beaten eggs. Stir quickly for 30 seconds. Add sesame oil. Remove and garnish with green onions. Serves 6.
Ingredients:
1 pound medium shrimp, peeled and deveined
1 20 ounce can chunk pineapple, drained, reserve juice
3/4 cup water
1/3 cup lemon juice
1/3 cup packed brown sugar
3 tablespoons cornstarch
3 tablespoons soy sauce
1/8 tsp. ground ginger
8 ounce can water chestnuts, drained
1 green bell pepper, cut into chunks
In a large skillet or wok, combine reserved pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce and ginger. Over medium heat, cook and stir until thick and clear. Add shrimp and cook 3 minutes. Add remaining ingredients; heat through. Serve with cooked rice or chinese noodles. 4 servings.
Chinese Hot and Sour Soup
en stock
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water
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