Subj : Re: Hot & Sour Chicken
To   : Dave Drum
From : Ben Collver
Date : Sat Jun 07 2025 12:45 pm

 Re: Re: Hot & Sour Chicken
 By: Dave Drum to Ben Collver on Fri Jun 06 2025 05:33:00

DD>       Title: Hunan Hot & Sour Chicken

I also like hot & sour soup and i would always choose that over the
egg drop soup.  Here's another hot & sour soup recipe.

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     Title: Vegan Hot And Sour Soup
Categories: Soups, Chinese
     Yield: 6 Servings

    10    Dried shiitake mushrooms;
          - rehydrated
   1/2 c  Dried wood ear mushrooms;
          - rehydrated
    14 oz Extra firm tofu (350 g)
     8 c  Vegetable broth
     3    Scallions; sliced, white and
          - greens separated
     1 tb Ginger; grated
     4 oz Can water chestnuts
          - (112 g)
     6 oz Bamboo shoots (168 g)
 1 1/2 tb Dark soy sauce
     1 tb Light soy sauce
     1 tb Asian chili bean paste
          - (optional)
     1 ts Sugar
     1 ts Salt
     5 tb Corn starch
     5 tb Water
   1/2 tb Sesame oil
   1/4 c  Rice vinegar
     1 ts White pepper
          Cilantro; for garnish
          - (optional)

 Preparation time: 15 minutes
 Cooking time: 15 minutes

 This Hot and Sour Soup is a Vegan version of the Chinese restaurant
 staple. It's aromatic, sour, and spicy to your liking; your taste
 buds will be dancing! Healthy, satisfying and so easy to make.

 Place the dried mushrooms into a deep bowl and cover with hot water
 for 15 minute, or until rehydrated. They should double in size and be
 soft to the touch. Once rehydrated, slice the mushrooms into thin
 strips.

 Press excess liquid out of the extra firm tofu either with a tofu
 press or by wrapping it in lint free kitchen towels and placing a
 flat heavy object on top for around 10 minutes. While waiting for
 these two steps, gather the rest of the ingredients. Cut the tofu
 into 1/2" cubes.

 Into a large pot, add in the broth, grated ginger, and white part of
 the scallions over medium high heat.

 Add in the mushrooms, tofu, water chestnuts, bamboo shoots, soy
 sauce, and sugar. Once it comes to a boil, reduce the heat down to a
 medium low and cover. Let it simmer for 8 to 10 minutes to let the
 flavours come together.

 Mix together the corn starch and water to make slurry, ensuring there
 are no lumps. While stirring, slowly pour in the corn starch slurry.
 Continue to stir to thicken the soup, 1 to 2 minutes.

 Remove the pot from the stove and add in the green onions, chili bean
 paste (if using), vinegar, white pepper, and sesame oil. Taste and
 add more rice vinegar, salt, and pepper to taste.

 Serve immediately and garnish with cilantro.

 Recipe by Lisa Kitahara

 Recipe FROM: <https://www.okonomikitchen.com/vegan-hot-and-sour-soup/>

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