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SZECHUAN SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Soups
Amount Measure Ingredient -- Preparation Method
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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
pieces
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 & deveined
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 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 chesnuts.
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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