Tuesday, May 08, 2007

Szechuan hot and sour soup

Chinese /Szechuan Hot and Sour Soup (serves 3-4)
-1/4-1/3 lbs ground pork (option: use shredded pork)
-1 pack silken tofu
-1 small can of bamboo shoots
-6-8 pieces of shitake mushrooms, stems removed, wipe caps with damp paper towel, julienned
-1 small pack of enoki mushrooms, bottom 2-3cm cut and removed
-handful of black fungus, julienned

-2-3tbsp of hot bean paste -辣豆瓣酱
-1 egg, whisked
-2tsp cornflour, mixed with 2-3tbsp warm water
-2cups chicken broth
-black vinegar, to taste
-spring onions, for garnish

Seasoning for pork:
-1tsp cornflour
-1tbsp cooking wine
-pinch of pepper, and salt

Before adding the hot bean paste, you would not know Szechuan hot sour soup is brewing

That' more like it, after adding the hot bean paste

1. Mix pork seasoning with pork
2. Boil in a soup pot - the chicken broth, mix with 1-2 cup water (adjust accordingly)
3. When boiling, add in black fungus, mushrooms, bamboo shoots, pork and tofu, cook for 5-6mins
4. Add in hot bean paste, stir lightly, cook further 2-3mins; then add in cornflour+water to thicken the soup
5. After soup thickens, lower the heat, add in egg and black vinegar, then turn off heat
6. Garnish with spring onions and serve
Note: The color does not tell you it's spicy. It's mild spicy. Add some chili oil for the extra heat and oomph!

Goes really well with steamed rice

Another plate of minced pork fried with french beans, Szechuan style-干煸四季豆 , will make it my meal!

Other posts:
Bittergourd soup
Doubled boiled soup
Tofu soup