Hot Sour Soup
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3/4 pound shoulder pork, thinly sliced
For Pork:
2 tablespoons white vinegar
2 tablespoons soy sauce (I recommend Kikkoman)
2 teaspoons dried ginger powder
2 tablespoons chopped green onions
1 teaspoon cilantro, chopped finely
1 teaspoon black pepper
1/2 teaspoon chili sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
3 tablespoons peanut oil
For Soup:
7 cups water
1 teaspoon sugar
1 teaspoon salt
1 teaspoon soy sauce
1 can bamboo shoots
1 can watercrests
2 tablespoon fresh cilantro, cut into 1-inch lengths
2 eggs, lightly beaten
Marinate pork in the vinegar, soy sauce, green onions, sesame oil, pepper, ginger, cilantro, and chili sauce. If you don't own chili sauce, it will probably make this meal too hot for you, so avoid it. Stir well and let this mixture sit for 20 minutes at least.
On medium heat, bring the 3 TBS oil in a large wok or saucepan with a lid to temperature. Add the pork (try to avoid ladening the saucepan with the marinade), cover with a lid, and stir-fry over medium heat until the pork changes color. Remove the pork to a plate.
Without removing the oil, add the water, sugar and salt to the stockpot. Bring to a boil. Add the bamboo shoots, soy sauce, and watercrests Simmer for only 5 minutes. Add the bunched cilantro for the final minute. Turn off heat and put in the cooked pork. Beat the eggs and lightly dribble the eggs until the eggs float in soft tendrils.
Serves 6.
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