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Sichuan Hot and Sour Soup

Serves 4 Hot and sour soup is great to chase away the sniffles. Perfect soup for a chilly fall evening. Ingredients: 1 cup rehydrated, sliced wood ear mushrooms 1 quart chicken stock 1 tsp minced ginger 1 hot chili pepper (sliced if you want heat, leave whole for mild heat) 3/4 lb boneless, skinless chicken thighs, thinly sliced 1/2 cup sliced bamboo shoots 1/8-1/4 cup soy sauce splash shao hsing wine 1/8 cup rice vinegar 14 oz. extra firm, sliced tofu 1 egg healthy pinch crushed sichuan peppercorns up to 3/4 Tbps chili favored sesame oil 1/4 tsp cayenne 2 tsp cornstarch mixed with 1 tsp water Method: This is what wood ear mushroom looks like … if you are using dried, soak in hot water for thirty minutes before slicing. Add chicken stock to a large pot. Then begin adding the ingredients, one on top of the other. First my favorite, minced ginger. Then, the hot pepper. I wish I had cut it up to make things spicier The chicken slices … you could …

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Moo Shu Pork

Serves 2-4 However you spell it, Moo Shu (mu sh00, mu shu, etc) Pork is great Chinese food. Simple and quick, you’ll make this recipe over and over again. Note: If you don’t have the Shaohsing rice wine, dry sherry may be substituted. Ingredients: 3/4 lb pork shoulder, sliced thinly across the grain For the marinade: 3 Tbsp Shaohsing rice wine 1/8 cup cornstarch 1 Tbsp soy sauce 1 Tbsp oyster sauce For the sauce: 1 Tbsp Shaohsing rice wine 2 Tbsp oyster sauce 3 Tbsp soy sauce 2 Tbsp sugar For the stir-fry 1 tsp minced ginger 3 cloves garlic, minced 3 green onions, thinly sliced (plus one more for garnish) 1 pint shittake mushrooms, stems removed and sliced thinly 1 pint sliced chinese cabbage 1 1/2 cups sliced wood ear mushrooms 1 cup bamboo shoot strips 3 eggs scrambled Method: In a medium bowl, combine pork, cornstarch, shaohsing wine, soy sauce and oyster sauce. Toss to combine and let marinate about thirty minutes. Meanwhile, scramble two eggs and set aside. Assemble sauce ingredients. …

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