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    HOT AND SOUR SOUP

    List of Ingredients

    3 oz lean boneless pork
    1oz dried mushrooms
    10oz fresh bean curd
    1oz bean thread noodles
    2eggs
    1Tsp sesame oil
    1quart chicken stock
    2Tsp sugar
    3Tbsp Chinese red vinegar (or cider vinegar)
    1/2Tsp white pepper
    1Tbsp cornstarch, blended with 1Tbsp water
    2Tbsp finely chopped scallions
    2Tbsp finely chopped cilantro
    1Tsp sesame oil
    1Tsp chili oil

    Recipe

    1.Cut the pork into thin shreds and blanch in boiling water for 2min. Drain the meat set it aside.
    2.Soak the mushrooms in warm water for 20min, drain then squeeze out any excess liquid. Discard stems and finely shred the caps.
    3.Soak the noodles for 5min in warm water, drain then cut into 5-inch length and set aside.
    4.Drain the bean curd and shred it into strips
    5.Beat the eggs and sesame oil in a small bowl.
    6.Bring the chicken stock to a simmer in a large pot.
    7.Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce.
    8.Simmer for 3min, then thicken it with the cornstarch mixture.
    9.Simmer for 2min over very low heat.
    10.Pour the beaten egg mixture into the soup in a steady steam, and pull the egg into strands with a fork or chopsticks.
    11.Stir in the scallions, fresh cilantro, sesame oil and chili oil.


 

 

 


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