Szechwan Soup

Categories: Chinese | Soups | Pork | Seafood

Serves: 6 Servings

Ingredients:

1 oz Dried mushrooms
Boiling water
6 oz Uncooked boneless lean pork
4 oz Cooked ham
1 sm Red pepper
8 Green onions
1/2 c Water chestnuts
8 oz Bean curd
2 qt Chicken stock
1/2 c Rice wine
4 ts Soy sauce
1/2 ts Chinese chili sauce
2 1/2 tb Cornstarch
5 tb Water
2 ts Vinegar
2 ts Sesame oil
1 Egg
8 oz Uncooked shrimp, shelled and
Deveined

Instructions:
1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin slices.

2. Cut pork and ham into "match-stick" thin strips. Remove seeds from
pepper and cut pepper into thin strips. Chop onions finely. Cut water
chestnuts into slices. Cut bean curd into 1/2- cubes.

3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart pan.
Cook over medium heat until soup boils. Reduce heat and simmer uncovered 5
minutes.

4. Blend cornstarch and 4 tablespoons of the water. Slowly stir mixture
into soup. Cook and stir until soup boils. Add mushrooms, pork, ham,
pepper and water chestnuts. Simmer uncovered 5 minutes.

5. Stir vinegar and oil into soup. Beat egg and remaining 1 tablespoon
water together with for, Gradually drizzle egg into soup while stirring
soup vigorously. Add onions, bean curd and shrimp. Cook until shrimp is
done, 1 to 2 minutes.

SOURCE: Chinese Cooking Class Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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