Szechwan Soup
INGREDIENTS:
1 ounce (30g) dried mushrooms
Boiling water
6 ounces (170g) uncooked boneless lean pork
4 ounces (115g) cooked ham
1 small red pepper
8 green onions
1/2 cup (125ml) water chestnuts
8 ounces (225g) bean curd
2 quarts (2l) chicken stock
1/2 cup (125ml) dry white wine
4 teaspoons (20ml) soy sauce
1/2 teaspoon (2ml) Chinese chili sauce
2 1/2 tablespoons (37ml) cornstarch
5 tablespoons (75ml) water
2 teaspoons (10ml) vinegar
1 teaspoon (5ml) sesame oil
1 egg
8 ounces (225ml) uncooked shrimp, shelled and de-veined
In a small bowl, place dried mushrooms and cover with boiling water. Stand for 30min. Drain. Remove stems. Cut caps into thin slices.
Cut pork, ham and pepper into "match-stick" strips. Chop onions finely. Cut water chestnuts into thin slices. Cut bean curd into 1/2 inch (1.5cm) cubes.
In a 5 quart (5l) Dutch oven, combine chicken stock, wine, soy sauce and chili sauce. Cook over medium heat until soup boils. Reduce heat and simmer uncovered for 5 min.
Blend cornstarch and 4 tablespoons (60ml) water. Slowly add it into soup. Cook and stir until soup boils. Add mushrooms, pork, ham, pepper and water chestnuts. Simmer uncovered for 5 min.
SStir vinegar and oil into soup. Beat egg and remaining 1 tablespoon (15ml) water together. Gradually drizzle egg into soup while stirring soup vigorously. Add onions, bean curd and shrimp. Cook for another 1 to 2 min.
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
This recipe makes about 6-8 servings