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Recipes
Hot And Sour Szechuan Soup
Hot And Sour Szechuan Soup
Hot And Sour Szechuan Soup
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.
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Serves
4
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Chinese - Other Asian
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Ingredients
3
dried
wood ear mushrooms
20
dried
tiger lily buds ( lily flowers)
3
cups
hot water
1/4
pound
pork butt
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
2
ounces
canned 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
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