Mr. Wangs Chinese Buffet
Mr. Wang’s Hot and Sour Soup
1 square bean curd, shredded
1 ounce of chicken breast, shredded (optional)
10 shrimp (optional)
10 scallops (optional)
1 to 6 bamboo shoots, shredded
1 egg beaten
2 teaspoons salt
1 teaspoon sugar
2 teaspoons vinegar
1 and 1/2 teaspoons white pepper
3 teaspoons soy sauce
6 cups water
2 teaspoon cornstarch
1 teaspoon sesame oil
1 green onion, diced
Shred bean curd, chicken breast and bamboo shoot.
In a bowl, combine salt vinegar, white pepper, sugar and
soy sauce in the bowl. Stir evenly.
Cut green onion.
Boil 6 cups of water and combine seasonings, shrimp,
scallops and mushrooms. Boil again.
Mix 2 teaspoons of cornstarch with 5 teaspoons of water
and add to soup while stirring evenly.
Add egg mixture to soup, stir slowly then remove.
To serve, sprinkle with chopped green onion and 1 teaspoon