Sour and spicy Chinese soup

Ingredients for 4 servings:

• 4 dried mu-err mushrooms
• 200 g pork
• 1 large bell pepper(s)
• 1 stalk(s) leek
• 100 g bamboo shoots
• 25 g glass noodles
• 1 ¼ liters of broth
• 4 tbsp soy sauce
• 1 ½ tbsp vinegar (wine vinegar)
• 2 tbsp cornstarch
• salt and pepper
• n. B. Sambal Oelek
• Oil for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak dried mushrooms in warm water for about 10 minutes. Do not reuse the soaking water later. Rinse the mushrooms thoroughly before further processing and cut into small pieces. Cut the meat into fine strips. Heat oil in a pan and fry the meat. Meanwhile, clean the bell pepper and cut into strips. Clean the leek and slice it into rings. Cut the bamboo shoots into sticks. Add everything to the meat and fry. Deglaze with the stock and simmer for 10 minutes. Add the glass noodles and stir. Season the soup with soy sauce, wine vinegar, salt, and pepper. Spice it up with sambal oelek if desired. Mix the cornstarch with cold water and use this to thicken the soup. Serve immediately.