chinese_hot_and_sour_soup
Chinese Hot and Sour Soup
| Ingredient | Qty. | unit | Process |
|---|---|---|---|
| Pork Loin | 5 | ounces | - Cut pork into 1/4 inch thick strips - Combine and coat pork with soy sauce |
| Dark Soy Sauce | 2 | teaspoons | |
| small dried black mushrooms | 4 | each | - Steep with boiling water for 30 minutes |
| small dried tree ear mushrooms | 12 | each | |
| cornstarch | 1 1/2 | tablespoons | - Combine with 1/4 mushroom water |
| dried lily buds | 12 | each | - Soak in warm water |
| canned sliced bamboo shoots | 1/2 | cup | - Cut lengthwise into 1/8 inch strips |
| red wine vinegar | 2 | tablespoons | - Combine |
| rice vinegar (not seasoned) | 2 | tablespoons | |
| light soy sauce | 1 | tablespoons | |
| sugar | 1 1/2 | teaspoons | |
| kosher salt | 1 | teaspoons | |
| firm tofu | 4 | ounces | - Rinse and drain - Cut into 1/4 inch strips |
| peanut oil | 2 | tablespoons | - Heat wok and add oil. - Add meat and stir-fry until meat just changes color, about 1 minute. - Then add mushrooms, tree ears, lily buds and bamboo shoots stir-fry for 1 minute. |
| chicken stock | 4 | cups | - Add stock and bring to a boil then add tofu - Return to boil and add vinegar mixture - Stir cornstarch mixture, then add to stock and return to boil - stirring - Lower heat to medium and simmer 1 minute |
| large eggs | 2 | each | - Whisk eggs with a few drops of sesame oil - Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon |
| white pepper | 1 1/2 | teaspoons | - Stir in white pepper |
| sesame oil | 2 | teaspoons | - Drizzle in sesame oil |
| scallions (thinly sliced) | 2 | tablespoons | - Sprinkle on soup in serving bowl |
| cilantro leaves (whole) | 2 | tablespoons |
chinese_hot_and_sour_soup.txt · Last modified: 2025/01/04 19:30 by jforbes