Comforting Chinese soup, loaded with pork and mushrooms and spiced with garlic chili sauce and rice wine vinegar to give it a delicious hot & sour flavor. Chinese Food Recipe Ideas | Chinese Recipes | Chinese Recipes Authentic | Chinese Food | Chinese Food Recipes | Chinese Food Recipes Chicken | Chinese Food Recipes Authentic | Chinese Food Recipes Easy
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 8 ounces pork tenderloin cooked 8 cups chicken broth 8 ounces baby portabella mushrooms sliced 1/4 cup rice wine vinegar 1/4 cup reduced-sodium soy sauce And many more.
Instructions:
First. Slice pork tenderloin into bite-sized strips or cubes. Set aside for later in the recipe. Also, set aside 1/4 cup of chicken broth for later.
And then, Add the rest of the chicken stock to a large dutch oven, along with mushrooms, vinegar, soy sauce, ginger, and garlic chili sauce. Whisk to combine. Heat over medium-high heat to bring broth to a simmer.
Step 3, While waiting for the soup to simmer, whisk cornstarch and 1/4 cup of chicken broth that you set aside to make a slurry. Once the soup is simmering, stir in the slurry for 1 minute to help thicken the soup.
