Post by Mrs. M on May 7, 2002 6:45:49 GMT -6
Mrs. M's Special Recipes...
Szechuan Soup
Notes from Mrs. M
I seem to be getting my courses very mixed up! Last week I did you a dessert recipe, and now I'm doing a starter recipe! This is a traditional Szechuan starter, and Szechuan dishes are well known for being much more on the spicy side than Cantonese or Chinese cookery. This however, is very mild, and very tasty! This serves eight, so you might like to halve the amounts.
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 deveined
Method:
1) In a small bowl, place dried mushrooms and cover with boiling water. Stand for 30min. Drain. Remove stems. Cut caps into thin slices.
2) 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.
3) 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.
4) 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.
5) Stir 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.
Plaigerised from:
abe.www.ecn.purdue.edu/~agenhtml/agenmc/china/cfood.html
This recipe comes from a very good chinese cookbook written in english.
I highly recommend the
Chinese Cooking Class Cookbook
By the editors of Consumer Guide
published by Beekman House New York
Szechuan Soup
Notes from Mrs. M
I seem to be getting my courses very mixed up! Last week I did you a dessert recipe, and now I'm doing a starter recipe! This is a traditional Szechuan starter, and Szechuan dishes are well known for being much more on the spicy side than Cantonese or Chinese cookery. This however, is very mild, and very tasty! This serves eight, so you might like to halve the amounts.
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 deveined
Method:
1) In a small bowl, place dried mushrooms and cover with boiling water. Stand for 30min. Drain. Remove stems. Cut caps into thin slices.
2) 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.
3) 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.
4) 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.
5) Stir 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.
Plaigerised from:
abe.www.ecn.purdue.edu/~agenhtml/agenmc/china/cfood.html
This recipe comes from a very good chinese cookbook written in english.
I highly recommend the
Chinese Cooking Class Cookbook
By the editors of Consumer Guide
published by Beekman House New York