Szechwan soup

Yield: 6 servings

Measure Ingredient
1 ounce Dried mushrooms
\N \N Boiling water
6 ounces Uncooked boneless lean pork
4 ounces Cooked ham
1 small Red pepper
8 \N Green onions
½ cup Water chestnuts
8 ounces Bean curd
2 quarts Chicken stock
½ cup Rice wine
4 teaspoons Soy sauce
½ teaspoon Chinese chili sauce
2½ tablespoon Cornstarch
5 tablespoons Water
2 teaspoons Vinegar
2 teaspoons Sesame oil
1 \N Egg
8 ounces Uncooked shrimp, shelled and
\N \N Deveined

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 ½- 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

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