Hot And Sour Soup - Szechuan Recipe

Name: Hot And Sour Soup - Szechuan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dried wood ears; 20 tiger lily buds Dried; 3 cups hot water; 1/4 pound pork butt; 1/2 teaspoon rice wine or dry sherry; 1/2 teaspoon cornstarch; 1 teaspoon sesame oil; 1 teaspoon salt; 2 ounces fresh mushrooms sliced; 1/4 cup bamboo shoots Shredded; 1 square bean curd sliced; 2 tablespoons worcestershire sauce; 2 teaspoons white vinegar and adjust; 5 tablespoons cornstarch; 5 tablespoons water; 1 egg beaten; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 1 tablespoon sesame oil; 6 1/2 cups chicken broth or white veg stock; 1/4 cup water chestnuts

Servings: persons

3 dried wood ears
20 tiger lily buds Dried
3 cups hot water
1/4 pound pork butt
1/2 teaspoon rice wine or dry sherry
1/2 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon salt
2 ounces fresh mushrooms sliced
1/4 cup bamboo shoots Shredded
1 square bean curd sliced
2 tablespoons worcestershire sauce
2 teaspoons white vinegar and adjust
5 tablespoons cornstarch
5 tablespoons water
1 egg beaten
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 tablespoon sesame oil
6 1/2 cups chicken broth or white veg stock
1/4 cup water chestnuts

1
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
2
Remove stems from softened wood ears. Shred wood ears with a cleaver.
3
Slice pork into thin strips. Use a cleaver to chop strips into shreds.
4
Combine marinade ingredients in a small bowl. Add pork shreds; mix well.
5
Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan.
6
Bring to a boil over high heat; reduce heat to medium. Add mushrooms, waterchestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4minutes. Add pork shreds with marinade and bean curd. Bring to a boil.
7
Addworcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over mediumheat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.

878

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 dried wood ears, 20 tiger lily buds Dried, 3 cups hot water, 1/4 pound pork butt, and more.

Yes, Hot And Sour Soup - Szechuan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot And Sour Soup - Szechuan

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