| 32 | 33 | 34 | 35 | 36 |
| 1 | 50 | 99 | 149 | 198 |
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COLLECTION: Hot & Sour Soups
either a two-handled wok or a large sauce pan. Don't attempt this with
a one-handled wok because it will be filled with boiling soup and is
almost certain to spill.
Hot and sour soup is a generic soup type, so you can make many
variations on this soup. To control the spiciness, adjust the ratio
between mixture D and mixture B. Changing the ratios inside mixture D
changes the nature of the soup. Finally, you can add a lot more
ingredients if you want. The critical ingredients are the golden
needles, bamboo (although almost any variety can be good), mushrooms (or
fungus of some sort), and pork shreds. Experiment with different kinds
of fungus and bamboo. Adding other mild vegetables is usually a
success.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: rdabrowski@galaxy.gov.bc.ca
HOT AND SOUR SOUP
=
(
================
Serves 6)
Ingredients:
-
8
4
8
1
4
7
1
1
2
1
2
1
1
6
8
-----------
oz
oz
oz
oz
oz
sliced ham
small mushrooms
lean pork
chinese pickles
bamboo shoots
cup chicken stock
/2 cup white wine
/2 tsp salt
tblsp corn starch
/4 cup water
tblsp white vinegar
tsp sesame oil
egg
shallots (green onions)
bean curd (fresh)
oz
soy sauce
Instructions:
------------
-
Cut ham into very fine shreds, slice mushrooms thinly, cut pork,
pickles, and bamboo shoots into very fine shreds.
Place chicken stock, wine and salt into large pan, bring to boil, boil
uncovered for 5 minutes. Remove pan from heat. Place corn starch and
water into bowl, stir until wll combined. Gradually add mixture to
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mp-hot-sour-soup-coll.html (14 of 16) [12/17/1999 12:02:14 PM]
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