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 cornstarch
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 minutes 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 .
