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

Featured Recipes

  • Roasted Chile Queso Dip

    Use this Roasted Chile Queso Dip as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.

  • Sopes

    Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

  • Pork Chile Verde

    This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.

  • Lisa Fain’s Sour Cream-Chicken Enchiladas

    Chicken is baked then shredded. The enchiladas are rolled with chicken, onion, chiles, tomatillo sauce and sour cream. These enchiladas are even better the next day and freeze well too. Makes 24 enchiladas.

  • Shrimp Fajitas

    A seafood version of an otherwise well known meat dish.  The name "fajitas" refers to the type of me

  • Blood Orange Margarita

    Recipe for a Blood Orange Margarita with sugar, triple sec, tequila and fresh blood orange juice.