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Newsgroups: rec.food.recipes
From: eric.hunt@the-matrix.com (Eric Hunt)
Subject: Hot & Sour soup
Message-ID: <23037.400.uupcb@the-matrix.com>
Organization: The MATRIX - Birmingham, AL - 205-323-2016
Date: Sat, 23 Apr 94 19:23:00
(importable into Meal Master 7.0 or higher)
----- Meal Master
Title: Chang's Hot & Sour Soup
Categories: Chinese, Appetizer, Hot
Servings: 10
1 tb Woodear strips
soaked in water about
4 hours
1/2 c sliced fresh mushrooms
5 oz bean curd
(about 1/3 of a 1 lb
package, cut in thin
one-inch slices)
1/2 c bamboo shoots
2 ts salt
2 1/2 tb sugar
4 1/2 tb soy sauce
3/4 ts white pepper
3/4 ts Chinese red hot pepper
sauce
10 tb vinegar
1/2 ts sesame oil
1 tb cornstarch, blended with
4 tb water
1/2 c thin strips of fresh pork
3 beaten eggs (or 4)
10 c 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.
Recipe from Hunan Garden II, Alabaster, Alabama (suburb of Birmingham).
Appeared in the 03.23.94 _Birmingham News_, p 10b