Chinese-Style Potato Pork Soup
Comments:	In this soup, pork is seasoned Chinese-style, with the traditional soy sauce, rice wine vinegar and just a hint of sesame oil. For a spicier broth, add 1 chopped hot red pepper or 1 teaspoon [5 mL] chili powder to the broth, along with pork strips. Preparation time : 5 minutes Cooking time : 20 minutes
Servings:	4
Ingredients	Preparation
4 1/2 cups [1.125 L] chicken broth 2 large potatoes, diced 2 tablespoons [30 mL] rice wine vinegar 2 tablespoons [30 mL] cornstarch 1/4 cup [60 mL] water 1 tablespoon [15 mL] light soy sauce 1 teaspoon [5 mL] sesame oil 4 1/2 ounces [127.5 g] pork loin, into fine strips 1 carrot, into really fine strips 1 teaspoon [5 mL] freshly finely chopped gingerroot 3 green onions, into thin slices 1 sweet green pepper, membranes removed and seeded, into fine strips 1 [8-ounce / 227-mL] can bamboo shoots, drained	Into a casserole, bring together chicken broth, potato dices and 1 tablespoon [15 mL] of rice wine vinegar to a boil. Lower heat; leave to simmer slowly. Dilute cornstarch into water; mix into broth. Bring broth back to a boil, stirring until thickening; lower heat once more until simmering slowly. Into a bowl, mix together remaining rice wine vinegar, soy sauce and sesame oil. Add and well coat pork loin strips with mixture. Add pork loin strip mixture, carrot strips and finely chopped gingerroot to broth. Leave to simmer for 10 minutes. Then mix in thin green onion slices, fine sweet green pepper strips and drained bamboo shoots. Leave to simmer for 5 minutes more. Serve soup immediately, into hot individual bowls.