Hot N Sour Soup
- 3/4 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
- 1 tablespoon olive oil
- 1/2 pound sliced fresh mushrooms
- 6 cups chicken broth
- 1/4 cup soy sauce
- 2 tablespoons chili garlic sauce
- 3/4 teaspoon pepper
- 1 package (14 ounces) extra-firm tofu, drained and cut into 1/4-inch cubes
- 1 can (8 ounces) bamboo shoots, drained
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/2 cup white vinegar
- 1/3 cup cornstarch
- 1/3 cup cold water
- 2 teaspoons sesame oil
- Finely chopped green onions
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