Hot and Sour Soup with Slivered Pork and Winter Vegetables

Name: Hot and Sour Soup with Slivered Pork and Winter Vegetables
Yield: Serves 3 to 4 in large bowls, 6 to 7 in small bowls
Cuisine: China
Ingredients: 8 cups China Moon Infusion or China Moon Double Stock; 1 small leek, white part only, cut lengthwise, then crosswise into paper-thin half-moons; 1 ounce dried tree ears (about ½ cup); 3 tablespoons cornstarch; ½ teaspoon cornstarch; ½ to ¾ pound pork loin, cut crosswise against the grain into thin slivers; ½ teaspoon finely minced fresh ginger; 2 teaspoons finely chopped fresh coriander; 2 teaspoons China Moon Hot Chili Oil or China Moon Chili-Orange Oil; 1½ teaspoons Chinese rice wine or dry sherry; 1 tablespoon soy sauce; 1 small rib celery, cut crosswise on a diagonal into thin commas; ½ small bulb fennel, halved lengthwise and cored, then cut crosswise into paper-thin arcs; 1 small carrot, shredded; 1 small leek, white part only, halved lengthwise, then cut crosswise into thin half-moons; Serrano-Lemongrass Vinegar or unseasoned Japanese rice vinegar; Freshly ground black pepper; Kosher salt; ¼ cup plus 3 tablespoons soy sauce or 3 tablespoons mushroom soy sauce

Preparation info

Serves
3 to 4
in large bowls

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Embellished with the flavors of fresh fennel and leeks, this is a delicious soup that is good at any time of year.

For a Moslem-style soup, substitute the traditional pork with beef or lamb or chicken. Moslems, like Jews, have dietary prohibitions against pork.

The soup preparations may be done up to a day in advance. The final cooking takes little time.

Ingredients

Asia
China
Winter
Spicy
Soup

Ingredients

Method