Hot And Sour Soup

• 1 (12 oz.) can whole mushrooms
• 3 tsp. peanut oil
• 1 lb. boneless, skinless chicken breast, cut in 1-inch cubes
• 1/2 head green cabbage, thinly sliced
• 1 (6 1/2 oz.) can bamboo shoots
• 4 chicken bouillon cubes
• 3 Tbsp. rice vinegar
• 3 Tbsp. cornstarch
• 4 tsp. soy sauce
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 6 c. water

1. In a 5-quart pot, heat oil.
2. Add chicken and saute until meat is not pink.
3. Add water, mushrooms, cabbage, bamboo shoots and bouillon cubes.
4. Bring to boil.
5. Reduce heat and simmer 1/2 hour. In small bowl, dissolve cornstarch and stir with fork until smooth.
6. Stir into soup.
7. Add vinegar, soy sauce, salt and pepper. Stir soup until slightly thickened and enjoy.
8. Unused soup can be frozen for a quick meal anytime.

mushrooms, peanut oil, chicken, green cabbage, bamboo shoots, chicken bouillon cubes, rice vinegar, cornstarch, soy sauce, salt, pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898696 (may not work)