Ingredients:
- 2 Tblsp minced garlic
- 1/2 lb chicken or pork, cut into matchsticks (optional)
- 4 – 8 cups water
- Vegetable bouillon
- 1 oz Cloud ears (also known as wood ear or tree ear – chinese fungus) soaked in warm water 1/2 hour in advance
- 1/2 cup thinly sliced mushrooms (button, crimini, oyster – your choice)
- 1 bunch scallions – base cut into thin rounds, tops cut into matchsticks
- 1 Lb firm tofu cut into 1/2″ X 2″ sticks
- 2 Tblsp corn starch dissolved in 2 Tblsp water
- 1/4 cup tamari / soy sauce
- 2 Tblsp toasted sesame oil
- 1/4 cup white vinegar
- 1/4 tsp white pepper
- 1/2 cup frozen peas
- 1/2 cup minced peeled broccoli stalks (optional)
- 2 eggs beaten
Directions:
- Saute minced garlic in small amount of cooking oil (peanut or canola oil) till just beginning to brown
- Add chicken or pork matchsticks and saute until cooked(optional)
- Add water and bouillon (this may be heated and mixed in advance)
- Add tamari/soy
- Add broccoli (optional)
- Bring to boil
- While stirring, slowly add corn starch mixture
- Allow to thicken
- Add cloud ears, mushrooms, tofu
- Bring back to light boil
- Add frozen peas
- Bring to boil, and while stirring, add egg
- Immediately before serving, add vinegar, toasted sesame oil, white pepper and scallions
Note: You can vary the amounts of any ingredient according to taste; be sure to add enough bouillon to make a reasonably strong stock. If serving leftovers, add a small amount of white vinegar immediately before serving. White pepper is what gives it the “hot” of hot and sour – you can vary this based on how hot you want it. I would not recommend substituting black pepper for the white.
