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Hot and Sour Soup

Category: Starters

Serves: 4 people

Preparing time: 00:00

Cooking time: 00:00


1 jar Wing Yip Spicy Szechuan Sauce

120g lean pork (finely sliced into strips)

30g dried sliced Chinese mushrooms (soaked & shredded)

15g wood ear fungus (soaked and shredded)

175g pkt soft tofu (cut into 1cm cubes)

850 ml chicken stock

1 tsp pepper

1 tbsp red or white wine vinegar

1 egg (beaten)

1 spring onion (finely chopped)

1 heaped tsp cornflour (mixed with 2 tsp water)

2 tsps peanut or vegetable oil

1 tsp sesame oil

Cooking Method

Step 1

Heat both oils in a large pan and gently fry sliced pork for 5 minutes.

Step 2

Add the spicy Szechuan sauce, fungus, mushrooms and stock.

Step 3

Cover and simmer gently for 15 minutes.

Step 4

Add pepper and vinegar, adjust seasoning, then the diced tofu.

Step 5

Bring back to the boil and add cornflour.

Step 6

Then add beaten egg in a stream, stirring carefully with a fork in a circular motion.

Step 7

Turn off heat and cover pan for 1 minute.

Step 8

Serve with chopped spring onions to garnish.

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