| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Digest, Nov., Ovo [opt], Fatfree |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sweet and sour sauce (I use |
|
|
The "Joy of Cooking") |
| 2 |
c |
Water |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Brown sugar |
| 1 |
|
Egg (optional) |
| 1 |
ts |
Hot sauce (I use a |
|
|
Combination of tobasco and |
|
|
Worchestersire |
|
|
Sauce and season to taste |
|
|
Which for me normally |
|
|
Requires more than 1 |
|
|
Teaspoon) |
| 2 |
tb |
Barbecue sauce as the |
|
|
Original recipe called for |
|
|
Sliced barbecue pork |
| 1 |
|
Cake tofu cut in 1/2" cubes |
|
x |
Watercrest and bamboo shoots |
|
|
Sliced (rarely have them on |
|
|
And) |
| 1 |
|
Tomato sliced and diced |
| 1/4 |
c |
Mushrooms sliced |
| 1/4 |
c |
Red and green pepper sliced |
| 2 |
|
Spring onions chopped |
| 1 1/2 |
ts |
Corn starch (approx) |
INSTRUCTIONS
In a sauce pan add sweet and sour sauce, water and egg and beat. Apply
heat and add all other ingredients. As soup nears a boil add sufficient
corn starch mixture to thicken. Continue to apply heat until soup thicken.
Do not over cook as it is best when the vegetables are still crispy.
If the perspiration is not dripping from your brow can it really be called
hot and sour soup?
Posted to rec.food.veg.cooking by harrisa@gov.on.ca (Alan Harrison) Thu, 3
Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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