Hot And Sour Soup - Szechuan

  • Origin : China
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 35m
  • Diet Type : A BloodType
  • Properties : High carb, No chicken, No fruits, High sugar, High fat, Whole grains, Complex carbs, High sodium, High protein

Ingredients

  • 3 Wood Ears
  • 20 Tiger Lily Buds
  • 3 Cup Water
  • 0.25 lb Pork Butt
  • 0.5 Tsp Sherry
  • 5.5 Tsp Cornstarch
  • 2 Tsp Sesame Oil
  • 1.5 Cup Chicken Stock
  • 1 Tsp Salt
  • 2 oz Mushrooms
  • 0.25 Cup Water Chestnuts
  • 0.25 Cup Bamboo Shoots
  • 2 Tbsp Carrot
  • 1 Curd
  • 2 Tbsp Worchestershire Sauc
  • 1 Tsp Vinegar
  • 1 Egg
  • 0.5 Tsp Black Pepper
  • 0.5 Tsp White Pepper


Directions

Mix Together Ingredients For The Meatballs. Shape The Mixture Into 4 Large Meatballs. Wash And Remove All The Sandy Particles From Bok Choy. Cut Crosswise Into 2 Inch Sections. Heat 3 Tb Oil In A Wok. Fry 2 Meatballs At A Time Until Both Sides Are Brown (About 3 Minutes.) Remove, And Fry The Other 2 Meatballs. (Use More Oil If Frying In A Saucepan.) Remove All But 2 Tb Oil From The Wok, Stir-Frying Vegetables For 1-2 Minutes Over Medium Heat. Remove Wok From The Heat. Line The Stems Of The Vegetable In The Bottom Of A Casserole. Place The Meatballs On Top, Then Cover With The Leaves Of The Vegetable. Add Soy Sauce, Sugar, And Sherry; Bring To A Boil, Then Simmer On Low Heat With Cover On For 30 Minutes.

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