Recipe for Szechwan Hot and Sour Soup 
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Yield:
6
Ingredients:
Amount Ingredient
6 x cloud ear mushrooms, dried
6 x Chinese black mushrooms, dried
6 x tigerlily buds, dried
1/2 cup double-strength chicken broth
1 tbl peanut oil
1 tbl sesame oil
1 tbl light soy sauce
1/3 lb lean boneless pork, OR
1/3 lb boned and skinned chicken breasts, cut in thin strips
4 oz fresh bean curd, cut in thin strips
1/4 cup bamboo shoots, cut in thin strips
2 x eggs, slightly beaten
2 tbl Chinese red rice vinegar
2 tsp green onions, thinly sliced
2 tsp sesame oil
1 tsp freshly ground white pepper
HOT HOT OIL, see recipe, OR
chile oil, commercial
Instructions:
Instructions: Pour boiling water over cloud ears, black mushrooms & tigerlily buds. Let soak 15 minutes. Drain; cut off woody parts of mushrooms & hard tips of buds, then slice mushrooms & buds very thin. Set aside. Heat broth in a large saucepan. Meanwhile, heat peanut oil & 1 tablespoon of sesame oil in a wok or large skillet; when oil is hot sprinkle on 1 tablespoon soy sauce. Add pork or chicken & stir fry just a few minutes or until crisp on edges. Add sliced mushrooms & tigerlily buds & stir fry til edges brown lightly. Add meat - mushroom mixture to broth & stir well; stir in bean curd & bamboo shoots. When soup comes to a gentle simmer, pour in beaten eggs, stirring soup in a swirling motion. As soon as eggs start to cook, remove soup from heat. Rinse 4 to 6 individual soup bowls or 1 large serving bowl in hot water to warm bowls. Mix vinegar, green onion, 2 teaspoons sesame oil, HOT HOT OIL & white pepper in a small bowl. Divide mixture evenly among individual bowls or place all of it in large bowl.

Taste soup & adjust seasonings, adding more soy sauce or perhaps a pinch of sugar if a less sour flavor is desired. Stir to mix the cloud like shreds of egg evenly, then ladle into individual bowls or serving bowl. To eat, bring soup spoon up from the bottom of the bowl to mix hot & sour flavors into each spoonful.

Makes 4 - 6 servings.

Double strength broth:
For the best, most special flavor in this & other soups, use homemade broth. Youll get the richest taste if you "recycle" your broth: after stewing a chicken, store the broth in the freezer until youre ready to cook another bird. Then use it again, adding extra flavor with vegetables & herbs... & again, freeze until the next use.

To make double strength broth from canned broth start with twice the amount of broth called for in a saucepan, bring to a simmer & let simmer uncovered until reduced to 1/2 of original volume.

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