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HOT AND SOUR SOUP




Source of Recipe


Marla


List of Ingredients




1 lb. boneless pork, diced
2 Tb. oil
3 cups chicken stock
5 cups water
1/4 cup soy sauce
1/4 cup vinegar (I use rice wine vinegar - make sure it does NOT say
"seasoned", a euphemism in this case for "sweetened!"
1 tsp. black pepper
1 Tb. ThickenThin NotStarch
1 cup bamboo shoots



Recipe



Heat oil in large dutch oven or stock pot (preferably an aluminum or cast
iron one - anything but non-stick teflon) over high heat until smoking hot.
Add diced meat carefully, taking care not to crowd the pan. I add about
half
of the meat first, and wait till it all comes up to temp before adding the
rest. If you throw it all in at once it can lower the temperature of the
pan
too much, and the meat will release all its natural juices and just sit
there boiling in them and getting tough, instead of browning in the oil,
and
searing *in* the natural juices. This technique applies to any meat you
wish
to sear. High heat and an uncrowded pan are your friends for the first few
minutes! When everything is good and hot, THEN lower the heat.
When the meat is well browned all over, add the chicken stock, and water,
and stir well. If you browned the meat properly, you will have a nice dark
broth at this point. Add the Notstarch to the soy sauce and blend, then add
that mixture and the remaining ingredients to the pan.
Simmer over medium low heat for about an hour, until meat is very tender.
You can make this soup without the thickener, but it is just not the same,
in my opinion.
Yield: 6 servings
2 carbs per serving, and 1 carb of that is fiber