Recipe for Szechwan Hot And Sour Soup


6 cup pork or chicken stock
2 oz cellophane noodles, soaked
1/2 cup shredded chicken or pork
1 teaspoon finely grated ginger
4 tablespoon cold water
3 tablespoon soy sauce
1/4 teaspoon ground black pepper
2 teaspoon sesame oil
6 dried chinese mushrooms
1 tablespoon corn starch
1 egg, beaten
2 tablespoon vinegar
1 teaspoon hot pepper sauce
2 spring onions, chopped


Bring stock to the boil in a large pan and add noodles cut in short lengths, pork or chicken, mushrooms, and ginger. Cook 5 min. Make a slurry of the corn starch and water and add to simmering soup, stirring constantly until it boils and clears. Dribble the beaten egg into soup, stirring rapidly with chopsticks or a fork so that it forms fine shreds. Remove soup from heat, and add remaining ingredients.

Optional ingredients: any of-1/2 carrot, shredded -1 leaf Bok Choy, sliced into ribbons -6 Cloud Ear or Tree Ear fungus, soaked -1/2 stalk celery, sliced on the bias -1 garlic clove, minced -1/2 cup bamboo shoots

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