* Exported from MasterCook *
SZECHUAN SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- Pam Coombes RNCM95A
- MM:MK VMXV03A
1 oz Dried mushrooms
2 qt Chicken stock
1/2 c Dry white wine
4 ts Soy sauce
1/2 ts Chinese chili paste or sauce
2 1/2 tb Cornstarch
5 tb Water, divided
6 oz Boneless lean pork, cut into
-matchstick pieces
4 oz Cooked ham cut the same way
1 sm Red bell pepper, cut thin
-strips
1/2 c Water chestnut, thin sliced
2 ts Distilled white vinegar
1 t Sesame oil
1/2 c Dry white wine
1 Egg
8 Green onions, fine chopped
8 oz Bean curd, in 1/2 in cubes
8 oz Shrimp, shelled & deveined
Place mushrooms in bowl and cover with hot water. Let
stand 30 mins. Drain and squeeze out excess water.
REmove and discard stems. Cut caps into thin slices
Combine chicken stock, wine, soy sauce and and chili
paste in 5 qt Dutch oven. Bring to boil over med heat.
Reduce heat and simmer, uncovered, 5 mins. Blend
cornstarch and 4 T water in small bowl. Slowly stir
cornstarch mixture into chicken broth. Cook and stir
until soup boils. Add mushrooms, pork, ham, red pepper
and water chesnuts. Simmer, uncovered, 5 mins. Stir in
vinegar and sesame oil . Beat egg and remaining 1 T
water with fork. Stirring constantly, gradually
drizzle egg mixture slowly into soup. Add onions, bean
curd and shrimp Cook until shrimp turn pink, 1-2
minutes Makes 6-8 servings.
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