As discussed, great Hot and Sour Soup is hard to find. A couple of years ago, my wife and I were fortunate enough to take a cooking class at ICE (discussed in a prior article) with Stuart Chang Berman. Stuart’s family had run a well known DC Chinese restaurant, The Court of the Mandarins, and the family recipes were passed down to him from his mom. He continued the family restaurant tradition for a while, before becoming a cooking instructor. I’m not sure what he’s up to now, but I’m thankful to have been able to learn a bit from him!
His really excellent cookbook, The Potsticker Chronicles, is a well dog-eared recipe book that I continue to use regularly (unlike most others). It’s available on Amazon and at Barnes and Noble.
If anyone knows what Stuart is up to these days, please send me a note.
Here’s his fantastic Hot and Sour Soup recipe that I turn to when I need that fix!
Hot and Sour Soup (from Stuart Berman Chang’s Potsticker Chronicles)
¼ cup tiger lilies (Note: may be difficult to find, use the body only (2-3 inch) and soak in boiling water for 15 minutes, then rinse and reserve—if you can’t find, don’t worry)
¼ cup tree ear mushrooms (Note: you will probably find dried ones, will need to soak in boiling water for 15 minutes a couple of times, then rinse and cut into small pieces)
3 tbls vegetable oil
1 tbls finely minced ginger
3 garlic gloves, minced
.5 lbs boneless pork, cut into strips 3 in long x .5 inch wide
1 quart chicken broth (make your own or store bought)
2 tbls black soy sauce
1/2 cup dry sherry
¼ cup cider vinegar
5 tsp sugar
3 tbls sesame oil
1 piece of tofu, 3 inch square, 1.5 inch thick, cut into .25 inch strips
2 tbls cornstarch mixed with ¼ cup cold water
2 eggs beaten
2 scallions cut diagonally into ½ inch strips
Fresh ground white pepper
1. Heat the sesame oil in a vegetable oil in a wok until smoking.
2. Add the ginger and garlic, and immediately add the pork. Stir fry for 30 seconds then add the tiger lilies and tree ears. Stir fry for an additional 30 seconds.
3. Add the chicken broth, soy sauce, sherry, vinegar, sugar and sesame oil. Bring to a boil and then add the tofu; stir.
4. Stir in the cornstarch mixture until smooth. Add it to the soup gradually, stirring it in. Add enough cornstarch mixture to get soup to desired consistency. If too thick, add a bit more broth.
5. Add the eggs, stir in a circular pattern for 30 seconds, then add the scallions and white pepper to taste.
Enjoy this fantastic Chinese Hot-and-Sour soup!
His really excellent cookbook, The Potsticker Chronicles, is a well dog-eared recipe book that I continue to use regularly (unlike most others). It’s available on Amazon and at Barnes and Noble.
If anyone knows what Stuart is up to these days, please send me a note.
Here’s his fantastic Hot and Sour Soup recipe that I turn to when I need that fix!
Hot and Sour Soup (from Stuart Berman Chang’s Potsticker Chronicles)
¼ cup tiger lilies (Note: may be difficult to find, use the body only (2-3 inch) and soak in boiling water for 15 minutes, then rinse and reserve—if you can’t find, don’t worry)
¼ cup tree ear mushrooms (Note: you will probably find dried ones, will need to soak in boiling water for 15 minutes a couple of times, then rinse and cut into small pieces)
3 tbls vegetable oil
1 tbls finely minced ginger
3 garlic gloves, minced
.5 lbs boneless pork, cut into strips 3 in long x .5 inch wide
1 quart chicken broth (make your own or store bought)
2 tbls black soy sauce
1/2 cup dry sherry
¼ cup cider vinegar
5 tsp sugar
3 tbls sesame oil
1 piece of tofu, 3 inch square, 1.5 inch thick, cut into .25 inch strips
2 tbls cornstarch mixed with ¼ cup cold water
2 eggs beaten
2 scallions cut diagonally into ½ inch strips
Fresh ground white pepper
1. Heat the sesame oil in a vegetable oil in a wok until smoking.
2. Add the ginger and garlic, and immediately add the pork. Stir fry for 30 seconds then add the tiger lilies and tree ears. Stir fry for an additional 30 seconds.
3. Add the chicken broth, soy sauce, sherry, vinegar, sugar and sesame oil. Bring to a boil and then add the tofu; stir.
4. Stir in the cornstarch mixture until smooth. Add it to the soup gradually, stirring it in. Add enough cornstarch mixture to get soup to desired consistency. If too thick, add a bit more broth.
5. Add the eggs, stir in a circular pattern for 30 seconds, then add the scallions and white pepper to taste.
Enjoy this fantastic Chinese Hot-and-Sour soup!
Posts
No comments:
Post a Comment