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COLLECTION: Hot & Sour Soups
1
vegetable stock cube (2 cup size)
Juice of one lemon
1
3
1
1
4
1
1
2
2
tblsp
tblsp
/3 tsp
tsp
vinegar
dark soy sauce
dried ginger
five spice powder
spring onions
medium sized red sweet bell pepper
medium sized yellow sweet bell pepper
25g tin water chestnuts
25g tin bamboo shoots
Instructions:
------------
-
Chop the ginger, chilli pepper and garlic finely. Simmer for ten
minutes in 2 1/2 cups of water. Core, seed and chop the red and yellow
peppers into strips. Slice the water chestnuts and bamboo shoots. Add
these and the other remaining ingredients. Cook until the vegetables
are cooked, but still crisp. Adjust the seasoning to sour and spicy,
and make the liquid up to 7-8 cups (around 3 pints).
Serves 4 as a starter to a chinese meal.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: catwoman@sequent.com (Kim Muralt)
This is a recipe from a good chinese restaurant in Cincinnati.
HOT AND SOUR SOUP (3)
=
(
====================
Serves 4)
Ingredients:
-
1
2
2
2
2
2
1
1
1
1
3
2
1
-----------
qt
oz
oz
chicken broth
shredded pork tenderloin
shredded bean curd
tblsp shredded bamboo shoots
tblsp shredded cloud ears
tblsp
dry lily buds
tblsp fresh ground black pepper
tsp
tsp
tsp
salt
sugar
dark soy sauce
tblsp cider or rice wine vinegar
-3 tsp cornstarch dissolved in 2 Tblsp water
egg, beaten
few drops sesame oil
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mp-hot-sour-soup-coll.html (11 of 16) [12/17/1999 12:02:13 PM]
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