PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Szechwan-Style Hot & Sour Soup
  Back To Index
    Szechwan-Style Hot & Sour Soup

    HOT AND SOUR SOUP:
  • 1/2 pound pork shoulder, julienne
  • 1 teaspoon sesame oil
  • 1 teaspoon thin soy sauce
  • 1 teaspoon cornstarch
  • Peanut oil, to cook
  • 4 dried chiles, chopped
  • 1 tablespoon minced ginger
  • 8 cups chicken stock
  • 1 teaspoon sugar
  • 1 cup bamboo shoots, julienne (buy whole shoots and soak in water for 30 minutes, then cut)
  • 1/2 cup dried wood ear, re-hydrated and julienned (definitely fresh if available)
  • 2 eggs lightly beaten
  • 2 tablespoons cornstarch mixed with cold water to form a paste
  • 1/4 cup rice vinegar
  • 2 tablespoons thin soy sauce
  • 1 teaspoon sesame oil
  • 1/4 cup chopped scallions
  • 2 tablespoons chopped cilantro
  • Salt and white pepper, to taste
    TOFU FRITTER:
  • 1 pound silken tofu
  • 3 eggs, separated, whites beaten to stiff peaks
  • 2 tablespoons sliced scallions
  • 1 teaspoon sesame oil
  • 1/2 tablespoon minced ginger
  • 2 tablespoons minced Chinese sausage, lap chong
  • Salt and white pepper taste
  • Rice flour to coat, in a dish
  • Combine the pork with the sesame oil, soy and cornstarch. Let stand for 30 minutes. In a hot stock pot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added.

    TOFU FRITTER:
    Pre-heat a fryer to 400 degrees. In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger and sausage. Season and fold into egg whites. Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands. Place in deep fryer and fry to golden brown, about 2 to 3 minutes. Drain on paper towels and season, place in soup and immediately serve.

    From: Ming Tsai
    Posted By: Rec.Food.Recipes
    Post Date: 1999

    *BACK TO CHINESE*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com