HOTSOUR-SOUP-1(SP) USENET Cookbook HOTSOUR-SOUP-1(SP)
HOT AND SOUR SOUP
HOTSOUR-SOUP-1 - Szechuan hot and sour soup
I have seldom been to a Chinese restaurant without
hot and sour soup, and it was pleasant to discover
it is to make it at home. We have fixed this by
itself as a
dinner for two with enough left over for lunch.
larly when we add extra meat and vegetables, we
find it a
very hearty soup which is surprisingly easy to
INGREDIENTS (Serves 4-6)
1 Tbsp peanut oil (or other vegetable oil)
1 garlic clove
1 tsp ginger root (aboutr 2 slices)
1/2 cup boneless pork loin, shredded
1 1/2 Tbsp
soy sauce or tamari
1/2 cup bamboo shoots, shredded
6 dried shiitake mushrooms
10 dried lily buds (also called golden needles)
12 dried tree ear fungus (also called cloud
4 cups chicken broth (canned or homemade; I
1 Tbsp dry sherry
3 Tbsp red wine vinegar
1 Tbsp cornstarch
1/4 cup water
1 tofu pad (a package generally contains
1/4 cup green onions
1 Tbsp toasted sesame oil
1/4-1 tsp chili oil
1/4 tsp white pepper
salt and more pepper
(1) Rehydrate the dried ingredients (15 minutes:
lukewarm water for the shiitakes, and
water for the lily buds and tree ears).
chicken broth (if it's canned, prepare
(2) Mince the garlic and ginger root and
Shred the pork loin. Shred the bamboo
Combine the cornstarch and the water.
green onions. Lightly beat the eggs.
(3) Heat oil in wok (medium), add the garlic
ginger, stirring 30 seconds.
(4) Add the pork, cooking until it loses
(5) Add the soy sauce, cook for 1 minute
(6) Add bamboo shoots, shiitakes, lily buds,
fungi, stir quickly for 1 minute.
(7) Stir in chicken broth, sherry, and vinegar.
(8) Stir cornstarch/water mix one last time
and add it
to the soup.
(9) Add the tofu and bring the soup to a
(10) Turn the heat to low, add the green onions.
(11) Add the beaten eggs in a slow stream,
(12) Turn off the heat and add the sesame
oil, white pepper. Season to taste and
Like many Chinese recipes, it takes longer to prepare
ingredients than it does to cook the soup. As
it, hot and sour soup, traditionally, is a Northern
way of using leftovers. Therefore, there are many,
variations possible, particularly in the dried
We never make it exactly the same way twice. I
using the shiitakes at least; most any grocery
them. You may find tree ears and lily buds in an
Difficulty: easy to moderate Time: about an hour
no need to measure.
John Fluke Mfg Co., Everett, Washington USA
From: rhorn@infinet (Rob Horn)
Subject: RECIPE: Hot and sour soup
Date: 12 Dec 86 07:49:17 GMT
Organization: Infinet, North Andover, Mass., USA
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