Ingredients Jump to Instructions ↓

  1. 2 teaspoons cornstarch

  2. 2 teaspoons vegetable oil

  3. 1 teaspoon soy sauce

  4. 1 teaspoon sherry

  5. 1/4 pound pork strips

  6. 2 tablespoons vegetable oil

  7. 2 onions, chopped

  8. 5 cups chicken broth

  9. 1 (16-ounce) can bean sprouts, drained

  10. 1 (8-ounce) can sliced water chestnuts, drained

  11. 2 cups diced firm tofu

  12. 1/4 cup sliced mushroom

  13. 2 tablespoons red wine vinegar

  14. 2 tablespoons soy sauce

  15. 1 tablespoon lemon juice

  16. 1 teaspoon ground black pepper

  17. 1/2 teaspoon hot pepper sauce

  18. 1 large egg

  19. 1 teaspoon sesame oil

  20. 3 tablespoons water

  21. 2 tablespoons cornstarch

  22. 1 green onion, chopped

Instructions Jump to Ingredients ↑

  1. In a medium bowl combine 2 teaspoons cornstarch, 2 tablespoons oil, 1 teaspoon soy sauce, and sherry. Slice across the grain into thin strips partially frozen pork strips. Lay pork into soy sauce mixture; making sure strips are covered; set aside. Heat 2 tablespoons oil in a stockpot; add onions and saute until tender. Stir in pork, chicken broth, bean sprouts, water chestnuts, tofu, mushrooms, red wine vinegar, remaining soy sauce, lemon juice, pepper and hot pepper sauce. Bring to a boil; cover, reduce heat, and simmer 1 hour. Meanwhile, in a small bowl stir together egg and sesame oil; set aside. In a small dish mix water with cornstarch; making a white water. Add cornstarch mixture to soup and boil 1 minute, stirring constantly. Remove from heat. Slowly pour the egg mixture into the soup, in a steady stream while stirring 2 or 3 times to create shreds. Remove from heat. Sprinkle with green onion. Serve hot.


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