Szechuan soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried mushrooms |
| 2 | quarts | Chicken stock |
| ½ | cup | Dry white wine |
| 4 | teaspoons | Soy sauce |
| ½ | teaspoon | Chinese chili paste or sauce |
| 2½ | tablespoon | Cornstarch |
| 5 | tablespoons | Water; divided |
| 6 | ounces | Boneless lean pork cut into pieces |
| 4 | ounces | Cooked ham cut the same way |
| 1 | small | Red bell pepper; cut thin |
| ½ | cup | Water chestnut; thin sliced |
| 2 | teaspoons | Distilled white vinegar |
| 1 | teaspoon | Sesame oil |
| ½ | cup | Dry white wine |
| 1 | Egg | |
| 8 | Green onions; fine chopped | |
| 8 | ounces | Bean curd; in 1/2 in cubes |
| 8 | ounces | Shrimp; shelled & deveined |
Directions
Place mushrooms in bowl and cover with hot water. Let stand 30 mins.
Drain and squeeze out excess water. REmove and discard stems. Cut caps into thin slices Combine chicken stock, wine, soy sauce and and chili paste in 5 qt Dutch oven. Bring to boil over med heat. Reduce heat and simmer, uncovered, 5 mins. Blend cornstarch and 4 T water in small bowl. Slowly stir cornstarch mixture into chicken broth. Cook and stir until soup boils. Add mushrooms, pork, ham, red pepper and water chesnuts. Simmer, uncovered, 5 mins. Stir in vinegar and sesame oil . Beat egg and remaining 1 T water with fork. Stirring constantly, gradually drizzle egg mixture slowly into soup. Add onions, bean curd and shrimp Cook until shrimp turn pink, 1-2 minutes Makes 6-8 servings.