| 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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