Szechuan Soup

Recipe Ingredients

1 oz	28g	Dried mushrooms
2		Chicken stock
1/2 cup	118ml	Dry white wine
4 teaspoons	20ml	Soy sauce
1/2 teaspoon	2.5ml	Chinese chili paste or sauce
2 1/2 tablespoons	37ml	Cornstarch
5 tablespoons	75ml	Water - divided
6 oz	170g	Boneless lean pork cut into pieces
4 oz	113g	Cooked ham cut the same way
1 oz	28g	Red bell pepper - cut thin (small)
1/2 cup	118ml	Water chestnut - thin sliced
2 teaspoons	10ml	Distilled white vinegar
1 teaspoon	5ml	Sesame oil
1/2 cup	118ml	Dry white wine
1		Egg
8		Green onions - fine chopped
8 oz	227g	Bean curd - in 1/2 in cubes
8 oz	227g	Shrimp - shelled & deveined

Recipe Instructions

Place mushrooms in bowl and cover with hot water. Let stand 30 minutes. Drain and squeeze out excess water. Remove and discard stems.

Cut caps into thin slices Combine chicken stock, wine, soy sauce and chili paste in 5 qt Dutch oven. Bring to boil over med heat. Reduce heat and simmer, uncovered, 5 minutes.

Blend cornstarch and 4 T water in small bowl. Slowly stir cornstarch mixture into chicken broth. Cook and stir until soup boils. Add mushrooms, pork, ham, red pepper and water chestnuts.

Simmer, uncovered, 5 minutes. Stir in vinegar and sesame oil . Beat egg and remaining 1 T water with fork. Stirring constantly, gradually drizzle egg mixture slowly into soup.

Add onions, bean curd and shrimp Cook until shrimp turn pink, 1-2 minutes.

Source:
Jo Merrill

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