From nancyaery@hotmail.com Tue Oct 2 17:04:24 2001 Date: Mon, 1 Oct 2001 09:00:50 -0700 From: Not The Real Nancy Newsgroups: alt.food.asian Subject: Sichuan Soup * Exported from MasterCook * Sichuan Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce dried mushrooms -- (30g) Boiling water 6 ounces uncooked boneless lean pork -- (170g) 4 ounces cooked ham -- (115g) 1 small red pepper 8 green onions 1/2 cup water chestnuts -- (125ml) 8 ounces bean curd -- (225g) 2 quarts chicken stock -- (2l) 1/2 cup dry white wine -- (125ml) 4 teaspoons soy sauce -- (20ml) 1/2 teaspoon Chinese chili sauce -- (2ml) 2 1/2 tablespoons cornstarch -- (37ml) 5 tablespoons water -- (75ml) 2 teaspoons vinegar -- (10ml) 1 teaspoon sesame oil -- (5ml) 1 egg 8 ounces uncooked shrimp -- (225ml) shelled and deveined 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. - - - - - - - - - - - - - - - - - - -- Nancy