Sour & Hot Soup

Prep : 20 minutes Cook: 25 minutes Makes 6 servings

3/4          pound pork tenderloin , cut into 1-1/2 x 1/4-inch strips
1             tablespoon olive oil
1/2          pound sliced fresh mushrooms
6             cups chicken broth
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 (8ounces) bamboo shoots , drained
1            can (8 ounces) sliced water chestnuts , drained
1/2         cup white vinegar
1/3         cup cornstrach
5            tablespoons water
2            teaspoons sesame oil
1/4         cup 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 in the pan .Bring to a boil . Reduce heat ; cover and simmer for 10 minutes . Return the meat and mushrooms to the pan . Stir in 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 munutes or until thickened . Remove from heat ; gently stir in sesame oil . Garnish with onions .

Regular or hot chili sauce can be used , according to your taste .