rosin (06/10/82)
Submitted in response to ...!houxf!sam - Adapted from the New York Times International Cookbook. 4 dried Chinese Mushrooms 1/4 lb. lean pork 1/2 cup bamboo shoots 2 pcs. fresh bean curd 4 cups chicken stock 1 tsp. salt (less if desired) 1 tbsp. soy sauce 2 tbsp. cornstarch mixed with 1/4 cup water 1 egg 1 green onion, chopped 1 tbsp sesame oil 2 tbsp (or more!) vinegar 1/4 tsp ground black pepper soak mushrooms in warm water 20 mins. Reserve the liquid. Combine stock and mushroom liquid in a pot and bring to a boil. Cut mushrooms, pork, bean curd, and bamboo shoots into thin strips. Add salt, soy sauce, bamboo shoots, mushrooms to pot; simmer 5 minutes. Add bean curd and return to boil. Add a small amount of the hot liquid in the pot to the cornstarch mixture and stir. Add this mixture to the soup and cook 1 to 2 minutes. Beat egg lightly, add to soup, stir once gently, and remove pot from heat. Add vinegar, pepper, and sesame oil; stir once. Sprinkle with onion and serve. Additional vinegar may be added by diners at the table. Bob Rosin, BTL Lincroft
jfw (07/18/82)
Another recipe, this one from the Joyce Chen Cookbook: Peking Hot and Sour Soup 1/4 cup pork -- shredded 1 tsp dry sherry 3 TBS corn starch 1 can chicken broth, with 1-1/2 cup water, OR 3-1/2 cup stock with 1 tsp. salt 1/2 tsp salt 1 TBS soy sauce 1/4 cup dried wood ears -- "black fungus" 1/4 cup dried golden needles (lily buds) 1/2 cup bean curd -- shredded; about 1/2 small cake 1/4 tsp MSG 1 egg -- beaten 2 TBS cider vinegar 1/4 tsp white ground pepper 1 tsp sesame oil 1 TBS scallion, minced Mix the shredded pork, sherry, and 1 tsp of corn starch Soak the wood ears and lily buds in separate bowls of boiling water (each about 2 cups). Cover and soak for 15 minutes. Snap off wood pieces from wood ears and hard stems from golden needles (if any). Cut into pieces. Wash, drain, and squeeze out water. Mix the remaining corn startch with 1/2 cup cold water. Put the vinegar and pepper into a large serving bowl. Put chicken broth with 1-1/2 cups water (or the stock), salt, and soy sauce into a medium sauce pan. Bring to a boil and stir in the mixed pork. After boiling for 1 minute, add wood ears and golden needles. Again boil for another minute. Add bean curd and MSG. As soon as the soup is boiling again, stir in the well-stirred corn starch mixture until it thickens. Mix in beaten egg (trail along the tines of a fork -- it should separate into small pieces, but not too small). Pour the soup in the serving bowl with the vinegar and pepper. Garnish with sesame oil and scallion. Serve hot. I usually find (as do many) that extra pepper and vinegar improve the soup, as does slightly more sesame oil. I have several other recipes for Hot and Sour Soup to submit, they shall follow soon.
ttb@ihuxn.UUCP (Thomas T. Butler) (01/13/84)
--
For Chris Netter and anyone else interested in Hot and Sour Soup.
This recipe is from Stella Chang, and was prepared and served by
our Gourmet Group. I can vouch for it (delicious)!
Hot and Sour Soup:
1. 1/2 cup pork (cut into thin strips and mix with 1 Tbsp soy sauce
and 2 tsp cornstarch)
2. 1/2 cup woodear strips (soak in hot water to soften, then cut)
3. 1 Tofu (cut into thin strips)
4. 4 Black mushrooms (soak in hot water to soften, then cut in strips)
5. 1/2 cup thin strips of ham
6. 1/2 cup bamboo shoots (cut into thin strips)
7. 1 large can College Inn chicken broth
8. 6 Tbsp cornstarch and 6 Tbsp water mixed well
9. 1 egg, beaten
/ 2 Tbsp soy sauce
| 4 Tbsp vinegar
| 1 Tbsp sesame oil
10.< 1 tsp fresh ground pepper
| 1 green onion (chopped)
\ 1 Tbsp shredded ginger
Steps:
1. Boil chicken broth, add items 2 to 6. When it returns to boil, add
pork strips (cook for 2 minutes, stir).
2. Add 8 to thicken.
3. Before serving, add egg (slowly pour in and keep on stirring the
soup at the same time). Add 10, stir and serve.
Enjoy!!
--
Tom Butler
..!ihnp4!ihuxn!ttb
(312) 979-7999daves@hp-pcd.UUCP (daves) (01/20/84)
#R:ihuxn:-48600:hp-kirk:6500008:000:193 hp-kirk!daves Jan 16 08:16:00 1984 The 'Whole foods cookbook' (or what ever it is called) has an excelent recipe for veggy hot and sour soup. It uses corn instead of meat. --Dave Serisky, HP Corvallis ...hplabs!hp-pcd!daves
rcl@tellab1.UUCP (Ron Lewen) (05/22/84)
I know...It's been covered! But we weren't on the net yet! All I got was a followup on how to buy woodears (black fungi). Would some kind soul please mail me the recipe for hot and sour soup? It would save me a lot of money I now spend at the local chow mein palace! Ron Lewen (....ihpn4!tellab1!rcl)