Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Hot and Sour Soup

Soups and Congees

Hot and Sour Soup
Ingredients:
1 cup shredded preserved Sichuan vegetable
2 dried Chinese black mushrooms, soaked for twenty minutes in warm water
2 Tablespooons cider vinegar
1 teaspoon soy sauce
2 Tablespoons cornstarch
2 pieces of soft doufu, sliced thin
2 thirteen ounce cans of chicken broth
1 cup shredded roast pork or fresh pork
1 cup shredded bamboo shoots
Preparation:
1. Wash the red pepper powder off from the preserved vegetable, and shred it.
2. Remove the stems from the mushrooms and shred them.
3. Mix vinegar, soy sauce and cornstarch in a small bowl.
4. Simmer chicken broth and the doufu for five minutes.
5. Add the Sichuan vegetable, pork, bamboo shoots, and the mushrooms and boil these one minute, then add the vinegar mixture. Stir well and serve.
Note: The best tasting preserved vegetable is kolhrabi; it comes in chunk form in cans and is sometimes misnamed 'preserved turnip.'

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720