Welcome Guest!
 Global Kitchen
 Previous Message All Messages Next Message 
Chinese Spicy Hot and Sour Soup (China)  Esther Westerveld
 Aug 10, 2003 12:04 PDT 


1 ounce dried mushrooms
2 ounces Shiitake mushrooms, chopped
8 dried tiger lily buds
4 cups chicken stock
1/3 cup shredded bamboo shoots
1/3 cup shredded lean pork meat
1 teaspoon soy sauce
teaspoon white sugar
1 teaspoon salt
teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
pound bean curd, diced
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Soak the dried and fresh mushrooms and tiger lily buds in warm water for 20
minutes. After trimming off any tough stems, slice the mushrooms. With the
fingers, shred the tiger lily stems. Place the mushrooms, tiger lily buds,
stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil,
and simmer for 10 minutes. Stir in soy sauce, sugar, salt, white pepper, and
vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the
hot soup to the cornstarch, and then return all to the pan. Heat to boiling,
stirring. Add the bean curd, and cook 1 to 2 minutes. Just before serving,
turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle
each serving with scallions.

Makes 6 servings

country : China
course : soup

source : Sharon [Internationalquisine]
 Previous Message All Messages Next Message 
  Check It Out!

  Topica Channels
 Best of Topica
 Art & Design
 Books, Movies & TV
 Food & Drink
 Health & Fitness
 News & Information
 Personal Finance
 Personal Technology
 Small Business
 Travel & Leisure
 Women & Family

  Start Your Own List!
Email lists are great for debating issues or publishing your views.
Start a List Today!

© 2001 Topica Inc. TFMB
Concerned about privacy? Topica is TrustE certified.
See our Privacy Policy.