| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Mexican |
Mexican, Soups, Stews & chi, Fixed |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken stock |
| 1/4 |
lb |
Lean pork; julienned |
| 2 |
tb |
Garlic & red chile paste* |
| 2 |
tb |
Soy sauce |
| 3/4 |
ts |
Ground white pepper |
| 4 |
|
Eggs; beaten |
| 5 |
tb |
Cornstarch |
| 1/2 |
c |
Bamboo shoots; julienned |
| 1/2 |
c |
Water chestnuts; sliced |
| 1 |
c |
Shittake mushrooms;, sliced, stems remove |
| 1 |
c |
Straw mushrooms; whole |
| 1 |
|
Cake soft tofu; 1/4 inch dice |
| 1/4 |
c |
White vinegar |
| 1 |
ts |
Sesame oil |
|
|
Scallions for garnish; finely chopped |
| 1/4 |
c |
Dried black fungus; soaked for one hour |
INSTRUCTIONS
1. Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer
for 10 minutes.
2. add pepper, vinegar, bamboo, water chestnuts, fungus and tofu, simmer 5
min.
3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and
pour the eggs in a very thin stream over the surface. Let stand for 10
seconds before gently stirring in the sesame oil.
4. Serve with a garnish of chopped scallions.
*The pepper, vinegar and chile paste can be varied to taste.
NOTES : This is a recipe for some kickbutt hot and sour soup. Better than
any you'll buy in a restaurant. It may look daunting, but all you really
need do is chop the stuff up and throw it in a pot
Recipe by: stevensm@doim6.monmouth.army.mil
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 12, 1998
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