Szechwan Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 ounce: Dried mushrooms,
4 tsp: Soy sauce,
Boiling water,
1/2 tsp: Chinese chili sauce,
6 ounce: Uncooked boneless lean pork 2 1/2 tb Cornstarch,
4 ounce: Cooked ham,
5 tbsp: Water,
1 small: Red pepper,
2 tsp: Vinegar,
8: Green onions,
2 tsp: Sesame oil,
1/2 cup: Water chestnuts,
1: Egg,
8 ounce: Bean curd,
8 ounce: Uncooked shrimp, shelled and
2 quart: Chicken stock,
Deveined,
1/2 cup: Rice wine,
Directions:
1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin
slices.
2. Cut pork and ham into "match-stick" thin strips. Remove seeds from
pepper and cut pepper into thin strips. Chop onions finely. Cut
water chestnuts into slices. Cut bean curd into 1/2- cubes.
3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart
pan. Cook over medium heat until soup boils. Reduce heat and simmer
uncovered 5 minutes.
4. Blend cornstarch and 4 tablespoons of the water. Slowly stir
mixture into soup. Cook and stir until soup boils. Add mushrooms,
pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes.
5. Stir vinegar and oil into soup. Beat egg and remaining 1
tablespoon water together with for, Gradually drizzle egg into soup
while stirring soup vigorously. Add onions, bean curd and shrimp.
Cook until shrimp is done, 1 to 2 minutes.
SOURCE: Chinese Cooking Class Cookbook
Source from luhu.jp
minutes. Drain. Remove and discard stems. Cut caps into thin
slices.
2. Cut pork and ham into "match-stick" thin strips. Remove seeds from
pepper and cut pepper into thin strips. Chop onions finely. Cut
water chestnuts into slices. Cut bean curd into 1/2- cubes.
3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart
pan. Cook over medium heat until soup boils. Reduce heat and simmer
uncovered 5 minutes.
4. Blend cornstarch and 4 tablespoons of the water. Slowly stir
mixture into soup. Cook and stir until soup boils. Add mushrooms,
pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes.
5. Stir vinegar and oil into soup. Beat egg and remaining 1
tablespoon water together with for, Gradually drizzle egg into soup
while stirring soup vigorously. Add onions, bean curd and shrimp.
Cook until shrimp is done, 1 to 2 minutes.
SOURCE: Chinese Cooking Class Cookbook
Source from luhu.jp