Chinese Szechuan Soup Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1 oz: dried mushrooms,
1: boiling water,
6 oz: uncooked boneless lean pork,
4 oz: cooked ham,
1 small: red pepper,
8: green onions,
1/2 cup: water chestnuts,
8 oz: bean curd,
2 quart: chicken stock,
1/2 cup: rice wine,
4 teaspoon: soy sauce,
1/2 teaspoon: chinese chili sauce,
2 1/2 tablespoon: cornstarch,
5 tablespoon: water,
2 teaspoon: vinegar,
2 teaspoon: sesame oil,
1: egg,
8 oz: uncooked shrimp, shelled and,
1: deveined,
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.
: Yield: 6 to 8 servings.
Recipe courtesy of: Catherine Vanicek, 08 Feb 93 23:20:00
Yield: 6 servings
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.
: Yield: 6 to 8 servings.
Recipe courtesy of: Catherine Vanicek, 08 Feb 93 23:20:00
Yield: 6 servings
Source from luhu.jp
Tags
Chinese