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Szechwan Hot and sour soup Recipe

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This recipe for Szechwan Hot and sour soup, by , is from The Ultimate Black Belt Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leah McNeill
Added: Thursday, January 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10-12 Shitake mushrooms-cleaned and sliced
5-6 cups chicken broth
3 tablespoons peanut oil
4-6 tablespoons sesame oil
3 tablespoons light soy sauce
1/2 pound boned chicken breast or boneless pork cut in long thin strips
12 ounces tofu curd cut in strips
1/4 cup bamboo shoots in thin strips
6 tablespoons Rice vinegar
2 teaspoons thinly sliced green onion
6 teaspoons sesame oil
3 teaspoons freshly ground white pepper
2-3 teaspoons Hot Hot oil

Directions:
Directions:
Heat broth in large saucepan. Heat Peanut oil and 1 tablespoon Sesame oil in wok. When oil is hot sprinkle, carefully, 1 tablespoon Soy sauce. Add meat and cook a few minutes then add sliced mushrooms and cook until edges are browned. Add meat mushroom mixture to broth and stir well. Stir in bean curd and bamboo shots. Bring soup to a gentle boil. Add vinegar, green onion, and 4-6 tablespoons sesame oil, pepper, and hot, hot oil. Adjust seasonings. (Add more soy sauce if wanted.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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