Hot and Sour Soup (China)
hot and sour soup 
 
"this is my version of the hot and sour soup that chef billy sy used to 
make 
at anna kao's restaurant in fox chapel, pa, just outside pittsburgh. 
(unfortunately, the restaurant is no longer there...)" 
 
1/2 lb.  finely shredded pork or chicken
  vegetable oil
1 Tbsp  minced fresh ginger
2 clove  garlic, minced
2 Tbsp  chopped green onion
2 Tbsp  cooking sherry (shaoxing cooking wine)
2 cup  good chicken broth
1 can  straw mushrooms, drained
1 small  can bamboo shoots, drained
2 small  blocks tofu
2 tsp  cider vinegar
  white pepper
  kikkoman soy sauce or good tamari sauce
2 tsp  cornstarch
1 Tbsp  cold water
2   eggs, lightly beaten
  sesame oil
 
heat a wok or skillet. when hot, add a small bit of oil. cook meat until 
done; drain and set aside. reheat wok, add 1 tbsp oil. add ginger and 
garlic, 
stirring well. add sherry and chicken broth. add meat, green onion, 
mushrooms, bamboo and tofu, which should be cut into small pieces. bring 
to 
a boil. flavor the soup with vinegar (which gives you the sour) and white 
pepper (which gives you the hot). add enough soy sauce to give a nice 
brown 
color. taste and adjust flavor with salt. mix cornstarch and water. bring 
soup to a boil again, and slowly pour in the cornstarch mixture. stir 
until 
soup becomes creamy. using a circular motion, slowly and evenly pour in 
the 
eggs. do not stir again until the eggs have come to the surface. add a 
small 
amount of sesame oil for extra flavor and added color. 
 
serves 4. 
 
country : china 
course : soup 
source : cynthia bowan [intl_recipe_exchange] 
-- 
(ID: 11320) Mirror: rec.food.recipes: Sat, Aug 9, 2003


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