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Hot & Sour Soup

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 30 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1 Tbsp. vegetable oil
  • 1 sweet red pepper, cut in small strips
  • 1 cup sliced green onion (1/4 cup to stir fry & 3/4 cup for garnish)
  • 2 boneless pork chops, cut 1/8 inch thick
  • 2 cans (14.5 oz.) chicken broth
  • 2 cans water
  • 1 Tbsp. soy sauce
  • 2 Tbsp. water
  • 2 Tbsp. cornstarch
  • 2 tsp. rice vinegar
  • 1/2 tsp. dark sesame oil
  • 3/4 tsp. Tabasco
  • Pinch black pepper
  • 1/4 lb. snow peas
  • 8 oz. firm tofu, cut 1/2-inch cubes
  • 1 can (8 oz.) can water chestnuts, drained & sliced
  • 1 can (4 oz.) can sliced mushrooms, drained
make it
In Dutch oven heat vegetable oil. Stir fry red pepper strips & 1/4 cup green onion. Add pork, chicken broth, 2 cans water & soy sauce. Simmer covered about 5 min.

In a small bowl mix 2 Tbsp. water, 2 Tbsp. cornstarch, 2 tsp. rice vinegar, 1/2 tsp. sesame oil, 1 tsp. Tabasco sauce & a pinch black pepper. Add to broth stirring until slightly thickened. Add snow peas, tofu, water chestnuts and mushrooms. Simmer 5 to 10 minutes.

Serve in bowls garnished with green onions.
Notes
If too spicy use less Tabasco - want it hotter add more.
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