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

3/4 lb Pork tenderloin; into 1 1/2"
- x 1/4" strips
1 tb Olive oil
1/2 lb Sliced fresh mushrooms
6 c Chicken broth
1/4 c Soy sauce
2 tb Chili-garlic (Sriracha)
- sauce
3/4 ts Pepper
14 oz Block extra-firm tofu;
- drained; in 1/4" cubes
8 oz Can bamboo shoots; drained
8 oz Can sliced water chestnuts;
- drained
1/2 c White vinegar
1/3 c Cornstarch
1/3 c Cold water
2 ts Sesame oil
Fine 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
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.

Vera Leitow, Mancelona, Michigan

Makes: 6 servings (about 2 quarts)

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

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