Hot And Sour Soup

• 3/4 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
• 1 tablespoon olive oil
• 1/2 pound sliced fresh mushrooms
• 6 cups chicken broth
• 1/4 cup soy sauce
• 2 tablespoons chili garlic sauce
• 3/4 teaspoon pepper
• 1 package (14 ounces) extra-firm tofu, drained and cut into 1/4-inch cubes
• 1 can (8 ounces) bamboo shoots, drained
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/2 cup white vinegar
• 1/3 cup cornstarch
• 1/3 cup cold water
• 2 teaspoons sesame oil
• Finely chopped green onions

1. 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.
2. 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.
3. 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.

pork tenderloin, olive oil, mushrooms, chicken broth, soy sauce, garlic sauce, pepper, extrafirm tofu, bamboo shoots, water chestnuts, white vinegar, cornstarch, cold water, sesame oil, green onions

Taken from www.tasteofhome.com/recipes/hot-and-sour-soup/ (may not work)