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Recipe Category: Soup
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Szechuan Soup Recipe
Ingredients
Serving Size : 8
- 1 ounce dried mushrooms
- 2 quarts chicken stock
- 1/2 cup dry white wine
- 4 teaspoons soy sauce
- 1/2 teaspoon Chinese chili paste or sauce
- 2 1/2 tablespoons cornstarch
- 5 tablespoons water – divided
- 6 ounces boneless lean pork – cut into
- 4 ounces cooked ham cut the same way
- 1 small red bell pepper – cut thin
- 1/2 cup water chestnut – thin sliced
- 2 teaspoons distilled white vinegar
- 1 teaspoon sesame oil
- 1/2 cup dry white wine
- 1 egg
- 8 green onions – fine chopped
- 8 ounces bean curd – in 1/2 in cubes
- 8 ounces shrimp – shelled and deveined
Method
- Place mushrooms in bowl and cover with hot water.
- Let stand 30 mins.
- Drain and squeeze out excess water.
- Remove and discard stems.
- Cut caps into thin slices Combine chicken stock, wine, soy sauce and chili paste in 5 qt Dutch oven.
- Bring to boil over med heat.
- Reduce heat and simmer, uncovered, 5 mins.
- Blend cornstarch and 4 T water in small bowl.
- Slowly stir cornstarch mixture into chicken broth.
- Cook and stir until soup boils.
- Add mushrooms, pork, ham, red pepper and water chestnuts.
- Simmer, uncovered, 5 mins.
- Stir in vinegar and sesame oil .
- Beat egg and remaining 1 T water with fork.
- Stirring constantly, gradually drizzle egg mixture slowly into soup.
- Add onions, bean curd and shrimp Cook until shrimp turn pink, 1-2 minutes Makes 6-8 servings.
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Full List of Szechuan Recipes
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