Chinese hot and sour pork soup
Pork second courses
8 cups rich chicken broth 1 can condensed chicken broth ⅓ # raw pork or sausage. (If using loin meat, julienne. If using sausage, saute before adding to soup) 2 T. each minced garlic and red chile paste (I ended up adding much more of the red chile paste) 2-4 T. soy sauce. (Start with less and add more to taste) 3 T. corn starch stirred into 2 T. water ½ to 1 cup bamboo shoots, julienned ½ - 1 cup coarsely chopped water chestnuts ½ cup julienned carrots 1 cup shitake mushrooms, sliced and stems removed 1 cup dried wood ear mushrooms, soaked in warm water, and sliced. (I used more, because we like them more than shitake) 1 12 oz package of firm tofu, cut into slices about ½" by 1" ¼ cup white vinegar (I used more, to taste) 1-2 tsp white pepper 1-2 tsp sesame oil (I used more and used La Yu chili oil) Chopped green onions and cilantro
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