SZECHUAN-STYLE HOT AND SOUR SOUP

SZECHUAN-STYLE HOT AND SOUR SOUP image

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 pound pork shoulder, julienned (pulled chicken from the thighs or legs works as sub)
1 teaspoon sesame oil, plus 1 teaspoon
1 teaspoon thin soy sauce, plus 2 tablespoons
1 teaspoon cornstarch
Peanut oil, to cook
4 dried chiles, chopped
1 tablespoon minced ginger
8 cups home made chicken stock
1 teaspoon sugar
1 cup bamboo shoots, julienne (buy whole shoots and soak in water for 30 minutes, then cut)
1/2 cup dried wood ear, re-hydrated and julienned (definitely fresh if available)
2 eggs lightly beaten
1-2 tablespoons cornstarch, mixed with cold water to form a paste
1/4 cup rice vinegar
1/4 cup chopped scallions
2 tablespoons chopped cilantro
Salt
1 teaspoon ground szechuan pepper freshly ground
sliced fresh red chillis

Steps:

Combine the pork with the sesame oil, soy, and cornstarch. Let stand for 30 minutes. In a hot stockpot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger, and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added.