Szechwan Soup Recipe

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Szechwan Soup Recipe

 

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Szechwan Soup

 

Ingredients

1 oz dried mushrooms
1 boiling water
6 oz uncooked boneless lean pork
4 oz cooked ham
1 small red pepper
8 green onions
1/2 cup water chestnuts
8 oz bean curd
2 qt chicken stock
1/2 cup rice wine
4 tsp soy sauce
1/2 tsp chinese chili sauce
2 1/2 tbsp cornstarch
5 tbsp water
2 tsp vinegar
2 tsp sesame oil
1 egg
8 oz uncooked shrimp, shelled and
1 deveined



 

Preparation

1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin slices.

2. Cut pork and ham into "match-stick" thin strips. Remove seeds from
pepper and cut pepper into thin strips. Chop onions finely. Cut water
chestnuts into slices. Cut bean curd into 1/2- cubes.

3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart
pan. Cook over medium heat until soup boils. Reduce heat and simmer
uncovered 5 minutes.

4. Blend cornstarch and 4 tablespoons of the water. Slowly stir
mixture into soup. Cook and stir until soup boils. Add mushrooms,
pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes.

5. Stir vinegar and oil into soup. Beat egg and remaining 1
tablespoon water together with for, Gradually drizzle egg into soup
while stirring soup vigorously. Add onions, bean curd and shrimp.
Cook until shrimp is done, 1 to 2 minutes.

SOURCE: Chinese Cooking Class Cookbook

 

 

Servings: 6

 

 

 

 


 

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