Recipes are adapted from those cookbook i bought.

Monday, September 11, 2006

Chang's Hot and Sour Soup

Yield: 10 Servings

1 tbl Woodear strips soaked in water
about 4 hours
1/2 cup Sliced fresh mushrooms
5 oz Bean curd (about 1/3 of a 1 lb package,
cut in thin one-inch slices)
1/2 cup Bamboo shoots
2 tsp Salt
2 1/2 tbl Sugar
4 1/2 tbl Soy sauce
3/4 tsp White pepper
3/4 tsp Chinese red hot pepper sauce
10 tbl Vinegar
1/2 tsp Sesame oil
1 tbl Cornstarch, blended with
4 tbl Water
1/2 cup Thin strips of fresh pork
3 x Beaten eggs (or 4)
10 cup Chicken broth
Chopped green onions for garnish, if desired

Heat chicken broth to boiling. Add pork strips,
bamboo shoots, Woodear(drained), bean curd, and
mushrooms. Return to boiling and add salt, soy
sauce, sugar, white pepper, red pepper sauce,
and vinegar, stirring all along. Continue
boiling for a total cooking time of 20 mins.
Stir in cornstarch mixture and keep stirring
until soup is thickened. Pour beaten eggs
gently over the top. Turn off the heat and
stir eggs gently into soup. Add sesame oil.
Spoon into bowls and serve topped with
chopped green onions if desired.


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