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Total Carbohydrates: 12 per serving Servings: 8 |
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Prep Time: 35 Min |
1 ounce dried mushrooms
2 quarts chicken stock -- 2280ml
1/2 cup dry white wine
4 teaspoons soy sauce
1/2 teaspoon chili paste -- Chinese
2 1/2 tablespoons cornstarch
5 tablespoons water -- divided
6 ounces pork center loin -- 200g cut into chunks
4 ounces cooked ham -- 125g cut into chunks
1 small red bell pepper -- cut thin
1/2 cup water chestnut -- thin sliced
2 teaspoons white vinegar -- distilled
1 teaspoon sesame oil
1/2 cup dry white wine
1 egg
8 green onions -- fine chopped
8 ounces tofu, firm -- 250g in 1/2 in cubes
8 ounces shrimp -- 250g shelled & deveined
1. Place mushrooms in bowl and cover with hot water. Let stand 30 mins. Drain
and squeeze out excess water, remove and discard stems. Cut caps into thin
slices.
2. Combine chicken stock, wine, soy sauce and chili paste in 5 qt 2-3 Dutch oven. Bring to boil over med heat. Reduce heat and simmer, uncovered, 5 mins.
3. 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 chesnuts. Simmer, uncovered, 5 mins. 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
Makes 6-8 servings.