Connect me to:
Dry Squid and Vegetable Soup
Soups and Congees
|Dry Squid and Vegetable Soup|
1 dried squid, soaked overnight covered and in the refrigerator, changing the water two or three times
8 medium-size Chinese black mushrooms, soaked for half an hour in 1 cup water, stems discarded
2 ounces roast pork
1 Tablespoon sesame oil
2 cloves garlic, minced
2 stalks Chinese celery, cut into one-inch pieces
3 water chestnuts, sliced
1 Tablespoon light soy sauce
1 Tablespoon Chinese rice wine
1 teaspoon chili oil
8 cups chicken stock
8 fresh shrimp, peeled with veins removed, cut into four pieces each
1. Cut squid into one-inch pieces and score their undersides. Discard head, and cut tail section into four pieces; score that as well. Blanch for two minutes in boiling water, then drain well.
2. Drain the mushrooms, reserving the water, and cut each one into quarters,
3.Cut roast pork into half-inch pieces.
4. Heat sesame oil and fry mushrooms and pork for one minute, then add squid pieces and fry for one minute more.
5. Add garlic, celery, and water chestnuts and stir-fry another minute before adding soy sauce, rice wine, and chili. Stir well, then add the chicken stock. Simmer for half an hour, add the shrimp and simmer another three minutes, then serve.
Approximate nutrient analysis when serving ten people. Each serving has 103 calories, 5 g carbohydrate, 9 g protein, 712 mg sodium, 6 total fat, 1 g saturated fat, and 60 mg cholesterol.