Here it is...Enjoy
No soy (or cicken) hot and sour soup
2 cloves garlic pressed
1 med onion diced (or more if you happen to be my wife)
2 boneless pork chops sliced into strips, julienned (yes I spelled it incorrectly my wife is Julie, I have her cut them.....)
Hot sesame oil coat the wok
1 can water chestnuts
1 can bamboo chutes
32 oz veg stock
½ cup vinegar
¼ cup fish sauce
¼ cup palm sugar (you can use less, this is a bit sweet)
2 carrots julienned
1 thumb size piece of ginger
2 eggs scrambled
3tbl spoons arrow root mixed with a bit of water to make a thin slurry
5 stalks of green onion to garnish
This is vegetarian if you think pork is a vegetable. You can swap the pork with seafood, or tofu but if you use tofu you need to get your own receipt. Tofu is soy and soy is evil……
Get wok hot add in the oil. Do not let it get to the smoke point or you will need a chemical grade gas mask (know this from experience I need my painting respirator to get back in the kitchen). Throw in the garlic after pressing, the onion finely diced. Soften onion, add in carrot.
Once carrot is warm, add pork. Cook until pink is gone from the pork, don't over cook the pork.
Add water chestnuts, and bamboo chutes, veg stock (Swanson's is the best see cooks illustrated), fish sauce, palm sugar, and vinegar.
Bring to a simmer, add beaten egg stirring constantly as you s….l…o…w…l…y drizzle in the egg. Once the egg has made the soup look like a complete mess add the grated ginger. Allow the soup to hit a simmer again. Add in the arrow root slurry a bit at a time until the soup takes on a slight thickness.
Put a bit of green onion on top, you could also add a tad of mint, and lemon to taste.
Enjoy and soy spelled backward is yos as in yos better not put any soy in my food.
Step 1: Saute the veg....
Step 2: Add the Pork
Step 3: Chestnuts, Chutes, and Liquid
Step 4: Egg and Arrow Root
YOU MAY NOT NEED ALL THE ARROW ROOT.. add the root a bit at a time and give the soup some time to simmer between.