MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: P. F. Chang's Hot & Sour Soup
 Categories: Pork, Mushrooms, Chilies, Vegetables, Poultry
      Yield: 6 Servings

    3/4 lb Pork tenderloin; cut into
           - 1-1/2 x 1/4" strips
      1 tb Olive oil
    1/2 lb Fresh mushrooms; sliced
      6 c  Chicken broth
    1/4 c  Soy sauce
      2 tb Chili-garlic sauce
           - (Sriracha)
    3/4 ts Pepper
     14 oz Block extra-firm tofu;
           - drained, cubed 1/4"
      8 oz Can bamboo shoots; drained
      8 oz Can sliced water chestnuts;
           - drained
    1/2 c  White vinegar
    1/3 c  Corn starch
    1/3 c  Water; cold
      2 ts Sesame oil
           Green onions; fine chopped

  In a Dutch oven, brown pork in oil until no longer pink; remove
  meat and keep warm. Add mushrooms; saute until tender. Set aside
  and keep warm.

  Add the broth, soy sauce, chili garlic sauce, and pepper to the
  pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  Return the meat and mushrooms to the pan. Stir in the tofu, bamboo
  shoots, water chestnuts, and vinegar. Simmer, uncovered, for
  10 minutes.

  In a small bowl, combine cornstarch and water until smooth;
  gradually stir into soup. Bring to a boil; cook and stir for
  2 minutes or until thickened. Remove from the heat; stir in sesame
  oil. Garnish servings with onions.

  Recipe by Vera Leitow, Mancelona, Michigan

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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