Popular Features:
View Cart

Hot And Sour Szechuan Soup

 
Hot And Sour Szechuan Soup
default recipe image
photo credit: Ev Thomas
A hearty Hot and Sour Soup recipe with wood ear mushrooms,  dried lily flowers (dried lily buds), water chestnuts, and bamboo shoots and marinated pork.
  • PrepN/A |
  • TotalN/A |
  • Serves 4
Print
0
Be the first to rate!0
Email

Ingredients

  • Marinade:
    • 1/2 teaspoon dry sherry
    • 1/2 teaspoon cornstarch
    • 1 teaspoon sesame oil
  • Soup:
    • 1 1/2 cups chicken stock
    • 5 cups water
    • 1 teaspoon salt
    • 2 ounces fresh mushrooms sliced
    • 1/2 - 4 oz can sliced mushrooms, drained
    • 1/4 cup sliced water chestnuts
    • 1/4 cup shredded bamboo shoots
    • 2 tablespoons fresh carrot, shredded
    • 1 (3 inch) square bean curd thinly sliced
    • 2 tablespoons worchestershire sauce
    • 1 teaspoon vinegar
    • 5 tablespoons cornstarch
    • 5 tablespoons water
    • 1 egg beaten
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon white pepper
    • 1 tablespoon sesame oil

Instructions

Soak wood ears and lily buds in 3 cups hot water for 15 minutes; remove woody stems from both; shred wood ears with a cleaver.

Slice pork into thin strips; chop strips into shreds.  Combine marinade in a small bowl; add pork, mix well; let stand 15 minutes. Combine chicken stock, 5 cups water and salt in a medium saucepan; bring to a boil over high heat;
reduce heat to medium; add mushrooms, water chestnuts, bamboo shoots, carrot, wood ears and lily buds; simmer 3 to 4 minutes; add pork with marinade and bean curd; bring to a boil; add Worchestershire sauce and vinegar. Dissolve cornstarch in 5 tbsp water to make a paste; slowly stir into soup. Cook over medium heat until soup thickens slightly; stir egg into soup; add black pepper, white pepper and sesame oil. Serve hot

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Thanksgiving Recipes

  • Mexican Crab Cakes

    The addition of poblano chiles and bell pepper add Hispanic flavor to these crab cakes. Recipe c.1997, M.S. Milliken & S. Feniger, all rights reserved.

  • Thanksgiving Day Pumpkin Pancakes

    For a special Thanksgiving day breakfast try these spicy pumpkin pancakes from from Jodi, chef-owner of the The Griddle Café in Los Angeles..

  • Pumpkin Spice

    A spicy Halloween cocktail made with pumpkin puree, fresh ginger and features Skyy Infusions Ginger.

  • Turkey Cranberry Walnut Lettuce Wraps

    This is a tasty wrap that combines deli turkey slices and romaine lettuce flavored with walnut and jellied cranberry mayonnaise.

  • Pumpkin Chiffon Pie

    Many of us who have had pumpkin chiffon pie can never go back to the traditional version. This is a light fluffy pie with the same spicy pumpkin flavor we are all accustomed to.

  • Lower Fat Sauteed Mushrooms

    Mushrooms and baked potatoes soak up butter like a sponge. Learn to saute fresh mushrooms using a fraction of the butter.