0 0
Chinese Hot And Sour Soup Szechwan House

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2/3 cup of cut pork loin cut in thin slices (matchstick size)
2 tablespoons soy sauce
8 - 10 dried black mushrooms
1/3 cup dried black fungus (shredded)
4 tablespoons red wine vinegar
2 teaspoons kosher salt
1 teaspoon sugar
2 tablespoons peanut oil
1/2 cup of cut bamboo shoot (cut matchstick size)
4 cups chicken broth

Nutritional information

200.6
Calories
104g
Calories From Fat
11.6g
Total Fat
2.5 g
Saturated Fat
105.8mg
Cholesterol
2177.6mg
Sodium
13.1g
Carbs
1.5g
Dietary Fiber
4.4g
Sugars
11.8g
Protein
355g
Serving Size (g)
4
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chinese Hot And Sour Soup Szechwan House

Features:
    Cuisine:

    Made this recipe last night and it was really good. The trick to Chinese cooking is all in the timing, make sure you have everything at hand so that you can drop it in when the recipe calls for it.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chinese Hot and Sour Soup Szechwan House, There is a local Chinese place that makes the best Hot and Sour Soup. I saw a similar recipe but it lacked some of the ingredients that they have. Here it is all combined together. Like many Asian dishes it is all in the timing., Made this recipe last night and it was really good. The trick to Chinese cooking is all in the timing, make sure you have everything at hand so that you can drop it in when the recipe calls for it., There is a local Chinese place that makes the best Hot and Sour Soup. I saw a similar recipe but it lacked some of the ingredients that they have. Here it is all combined together. Like many Asian dishes it is all in the timing.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Mix the Pork With 1 Tablespoons of Soy Sauce. Let It Sit For 30 Minute.

    2
    Done

    as That Sits Reconstitute the Dried Black Mushrooms and Black Fungus.

    3
    Done

    Take a Small Sauce Pan and Put the Dried Mushrooms and Fungus Into It. Pour Enough Water Over Them to Cover Them. If You Have Extra Chicken Broth You Can Use It. If not Water Will Do Fine.

    4
    Done

    Let the Mushrooms and Fungus Hydrate For About 20-30 Min Over a Low Boil.

    5
    Done

    Combine the Vinegar, 1 Tablespoon of Soy Sauce, Salt, and Sugar in a Small Bowl.

    6
    Done

    If You Have not Mixed the Corn Starch and Water Do So in a Small Bowl.

    7
    Done

    Using a Large Sauce Pan Heat Up the Peanut Oil on High Heat and Saute the Pork (do not Overcook It).

    8
    Done

    Add in the Bamboo Shoots and Mushrooms and Fungus (do not Pour in the Liquid That They Were Hydrating In). I Have Sometimes Found Some Grit in the Liquid and You Do not Want That in Your Soup. Saute Briefly.

    9
    Done

    Add in the 4 Cups of Chicken Broth and Bring to a Boil.

    10
    Done

    Add in the Tofu.

    Avatar Of Matthew Brooks

    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Roasted Cauliflower
    previous
    Roasted Cauliflower
    Oven Baked Pork Ribs
    next
    Oven Baked Pork Ribs
    Roasted Cauliflower
    previous
    Roasted Cauliflower
    Oven Baked Pork Ribs
    next
    Oven Baked Pork Ribs

    Add Your Comment

    3 + 14 =