Re: [CH] Hot & Sour Soup

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>   * A suggestion on the pork:  I cut in strips and fast stir-fry in sesame
>     oil until crispy around the edges.  Then add to chicken stock as
>     directed.  (Professional recipies call for pork stock.  This is my way
>     for faux pork stock.)

Andy,

If you have an Asian market near you, check out Knorr's pork bouillon.
*Very* authentic flavor.
===
Dave Sacerdote
davesas@tiac.net
"I am so mighty, I do not have to kill you all."  -- Flaming Carrot
Resist or Serve.

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