Hot & Sour Soup

peanut oil hot pepper sauce
1 clove garlic, minced rice wine vinegar
1 slice fresh ginger root, minced soy sauce
pkg. tofu, cut in bits and drained black pepper
can bamboo shoots, drained and sliced white pepper
1 can condensed chicken broth corn starch
2 chicken bouillon cubes an egg
some sliced mushrooms sliced green onions for garnish

Heat a little peanut oil in a large pan or wok. Saute the ginger and garlic until they begin to brown. Reduce the heat slightly and add the mushrooms. Cook a bit, then add the tofu. When the tofu has been turned over thoroughly, add the bamboo shoots and wait just long enough to warm them.

Meanwhile, mix in a glass:
1 bouillon cube
1 cup water
soy sauce
hot pepper sauce
rice wine vinegar
4 tablespoons cornstarch

Put the can of broth and the second bouillon cube (dissolved) into the pan. Then add the mixture from the glass. Add some black pepper and lots of white pepper. Heat until the soup is simmering and the cornstarch is no longer cloudy. Beat the egg in a small bowl, using a fork. Stir the simmering soup into a nice vortex. Pour the beaten egg into the middle of the vortex. Wait five seconds, then stir. Serve sprinkled with green onions.

Useful | Useless | Debatable