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1
Heat the oil in a medium-size skillet over medium-high heat. Add the pork and cook until browned, approximately 3-5 minutes. Remove from heat and drain off any excess liquid.
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2
In a large pot, combine the broth, soy sauce, rice wine vinegar, and pepper.
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3
Add to the pot - the pork, tofu, bamboo shoots, and mushrooms. Bring the contents to a boil and then reduce to a simmer. Slowly pour the cornstarch mixture into the soup, stirring constantly until the soup has thickened, about 3-5 minutes. Return the soup to a boil and then turn off the heat.
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4
Stirring the soup in a circular motion, slowly drizzle in the beaten eggs. You want the eggs to form wispy strands, not clumps.
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5
Add salt if needed.
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6
Serve hot and garnish with sliced green onions and crispy wonton strips.
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7
Cut the wonton wrappers into 1/4-inch strips. Be sure to pull all of the strips apart so they will not stick when frying.
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8
In a skillet over medium-high heat, add enough oil to cover 1/4-inch of the bottom. Occasionally test by sprinkling a few drops of water in the oil, if it sizzles, the oil is hot enough. Just to be sure, I always like to use one tester wonton strip before adding the rest.
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9
Add a handful of the wontons to the oil and begin to stir immediately. Gently splash some of the oil on the tops of the wontons to ensure that they are fully cooked. Once they start to turn a pale golden brown (about 1 minute), scoop them out using a spider or slotted spoon. Remember the wontons will continue to cook once out of the oil so pull them out before you think they are done.
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10
Serve with the Hot and Sour Soup
