| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Chinese |
Ceideburg 2, Chinese, Soups |
1 |
Servings |
INGREDIENTS
| 8 |
|
Dry shiitake mushrooms |
|
|
about 3/4 oz. total |
| 1 |
T |
Salad oil |
| 1 |
|
Clove garlic, minced or |
|
|
pressed |
| 1 |
T |
Minced fresh ginger |
| 1 1/2 |
qt |
Regular-strength chicken |
|
|
broth |
| 1 |
lb |
Soft or regular tofu |
|
|
rinsed cut into 1/2-inch |
|
|
cubes and |
|
|
Drained well |
| 3 |
T |
Rice vinegar or cider |
|
|
vinegar |
| 1 1/2 |
T |
Soy sauce |
| 3 |
T |
Cornstarch |
| 3/4 |
|
To 1 teaspoon white pepper |
| 1/2 |
|
To 1 teaspoon chili oil |
|
|
optional |
| 4 |
|
Green onions, ends |
|
|
trimmed thinly sliced |
|
|
Crisp noodles, recipe |
|
|
follows |
|
|
Crisp-creamy peas, recipe |
|
|
follows |
INSTRUCTIONS
Soak mushrooms in hot water to cover until soft, about 20 minutes.
Drain; cut off tough stems and discard. Cut caps into thin strips;
set aside. Pour oil into a 4- to 5-quart pan. Place over medium heat
and add garlic and ginger; stir until garlic is light gold. Add broth
and mushrooms; bring to a boil on high heat. Add tofu; cover and
simmer until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy
sauce, and cornstarch until smooth; stir into soup. Cook, stirring,
until soup boils. Add white pepper and chili oil to taste. Stir in
onions. Pour into a tureen. offer noodles and peas to add to taste.
Makes 6 servings. CRISP NOODLES: Pour about 1 inch salad oil into a 2
1/2- to 3-quart pan. Heat oil to 350F. Add a handful of fresh
Chinese noodles or fresh taglierini (you'll need 3 oz. total) to oil;
fry, turning, until crisp and golden, about 1 minute. Lift out; drain
on paper towels. Repeat to fry remaining noodles. Serve, or let cool
and store airtight for up to 5 days. Makes 3 cups. Or omit this step
and use 1 can (5 oz.) chow mein noodles. CRISP-CREAMY PEAS: Rinse
and drain 1 can (16 oz.) black-eyed peas. Spread out on a double
layer of paper towels and pat dry. Place beans in a 10- by 15- inch
baking pan. Add 1 tablespoon salad oil and mix to coat beans. Bake
in a 400F oven until beans are lightly browned and crisp on outside,
about 15 minutes; stir occasionally. Serve hot or warm. Makes 1 cup.
Sunset Magazine, 4/89. Posted by Stephen Ceideberg; February 10 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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