Subj : New recipe 3
To   : All
From : Sean Dennis
Date : Wed Aug 16 2023 18:00:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot and Sour Soup (Hunger Pangs/America's Test Kitchen)
 Categories: Asian, Soup, Seandennis
      Yield: 1 Servings
 
      7 oz Extra-firm tofu, drained
      4 T  Soy sauce
      1 t  Toasted sesame oil
      3 T  Cornstarch plus 1 1/2 tsp
      1    Boneless center-cut pork
           - loin chop (1/2" thick,
           - about 6 oz, trimmed of fat
           - and cut into 1"x1/8" match
           - sticks
      3 T  Cold water plus 1 tsp
      1    Large egg
      6 c  Low-sodium chicken broth
      1 c  Bamboo shoots (from one 5 oz
           - can), sliced lengthwise
           - into 1/8" thick strips
      4 oz Fresh shiitaki mushrooms,
           - stems removed, caps sliced
           - 1/4" thick (about 1 cup)
      5 T  Chinese black vinegar or 1
           - tbsp red wine vinegar plus
           - 1 tbsp balsamic vinegar*
      2 T  Chili oil
      1 t  Ground white pepper
      3    Medium scallions sliced thin
 
  * = BEFORE YOU BEGIN
  
  To make slicing the pork chop easier, freeze it for 15 minutes. We
  prefer the distinctive flavor of Chinese black vinegar; look for it in
  supermarkets that carry a selection of Chinese ingredients. If you
  can't find it, a combination of red wine vinegar and balsamic vinegar
  approximates its flavor. This soup is spicy; for a less spicy soup,
  omit the chili oil altogether or add only 1 teaspoon.
  
  INSTRUCTIONS
  
  1. Place tofu in pie plate and set heavy plate on top. Weight with 2
  heavy cans; let stand at least 15 minutes (tofu should release about
  1/2 cup liquid). Whisk 1 tablespoon soy sauce, sesame oil, and 1
  teaspoon cornstarch in medium bowl; toss pork with marinade and set
  aside for at least 10 minutes (but no more than 30 minutes).
  
  2. Combine 3 tablespoons cornstarch with 3 tablespoons water in small
  bowl and mix thoroughly; set aside, leaving spoon in bowl. Mix
  remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in
  small bowl; add egg and beat with fork until combined. Set aside.
  
  3. Bring broth to boil in large saucepan set over medium-high heat.
  Reduce heat to medium-low; add bamboo shoots and mushrooms and simmer
  until mushrooms are just tender, about 5 minutes. While broth
  simmers, dice tofu into 1/2-inch cubes. Add tofu and pork, including
  marinade, to soup, stirring to separate any pieces of pork that stick
  together. Continue to simmer until pork is no longer pink, about 2
  minutes.
  
  4. Stir cornstarch mixture to recombine. Add to soup and increase
  heat to medium-high; cook, stirring occasionally, until soup thickens
  and turns translucent, about 1 minute. Stir in vinegar, chili oil,
  pepper, and remaining 3 tablespoons soy sauce; turn off heat.
  
  5. Without stirring soup, use soupspoon to slowly drizzle very thin
  streams of egg mixture into pot in circular motion. Let soup sit 1
  minute, then return saucepan to medium-high heat. Bring soup to
  gentle boil, then immediately remove from heat. Gently stir soup once
  to evenly distribute egg; ladle into bowls and top with scallions.
  
  Recipe by Jeffrey and Kevin Pang
  https://www.youtube.com/watch?v=3hEhzFt7OLg
  
  Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
  16 August 2023.
 
MMMMM
 
-- Sean

.... "This don't look like no expressway to me!" -- Jake Blues
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
 * Origin: Micronet World HQ - bbs.outpostbbs.net:10323 (618:618/1)

.