HOT and SOUR RICE SOUP: (Serves 6)
A soup recipe for HOT and SOUR RICE SOUP: (Serves 6).
Ingredients
- 6 dried black mushrooms, soaked, drained and sliced thin
- 5 0.5 cup broth
- 0.3 lb boneless pork, cut into matchsticks
- 0.5 cup slivered Bamboo shoots
- 0.5 small carrot, cut into matchsticks
- 1 0.5 cup rice, cooked
- 0.3 cup rice or white vinegar 2 T cornstarch
- 2 tbsp soy sauce 2 T water
- 0.5 tsp white pepper 1 egg, beaten
- 1 tsp sesame oil 2 green onions, thinly sliced
- 0.5 tsp hot pepper sauce
Instructions
- 1
In 4-quart Dutch oven, heat broth to boiling on medium heat. Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes. Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce. Return to a boil, reduce heat, and simmer 3 minutes. In a cup, stir together cornstarch and water until smooth. Gradually stir it into the soup. Cook until slightly thickened. Remove from heat. Gradually add egg in a steady stream, stirring constantly. Garnish with green onion. HOT AND SOUR SOUP ================= If you want a real, authentic Hot & Sour Chinese soup, go look it up in a cookbook. This is my version, distilled from several recipies, but missing several ingredients that I'm sure some would say were absolutely esential. The quantities below are approximate, and you should vary them to suit you. I had this last night, and my wife was surprised that the kids each ate three bowls, instead of the stuff *she* made (I liked the stuff she made, but I had three bowls of the soup in addition to her stuff). 2 T oil 2-3 oz. fresh mushrooms 6-8 c. stock fresh ginger (size of US quarter, 3/4 inch round, 1/8 inch thick) small can of sliced bamboo shoots (3 oz?), cut lengthwise into three, drained http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (1 of 10) [12/17/1999 12:02:18 PM]