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Full Online Book HomeLearning KitchenAsian - Soup - Hot-and-sour Soup By Terrytx
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Asian - Soup -  Hot-and-sour Soup By Terrytx Post by :gravesl22 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1910

Click below to download : Asian - Soup - Hot-and-sour Soup By Terrytx (Format : PDF)

Asian - Soup - Hot-and-sour Soup By Terrytx

10 dried shiitake mushrooms
1 1/2 cups boiling water
3 (10-1/2 oz.) cans low-salt chicken broth
1 (4 oz.) boned center-cut loin pork chop -- cut in thin strips
4 ounces firm tofu -- cut in 1/2" cubes
2 tablespoons cornstarch
3 tablespoons white wine vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/4 cup minced green onion tops
1 teaspoon dark sesame oil

Combine the mushrooms and boiling water in a bowl; cover and let stand 15 min. Drain in a colander over a bowl, reserving 1 cup liquid. Discard stems; rinse and cut caps into thin strips.

Combine 1/2 cup reserved mushroom liquid and broth in a large saucepan; bring to a boil. Add mushrooms, pork, and tofu; reduce heat, and simmer 3 min. Combine 1/2 cup reserved mushroom liquid, cornstarch, vinegar, soy sauce, fish sauce, and peppers in a small bowl. Add cornstarch mixture to sauce pan; bring to a boil. Cook 1 min., stirring constantly. Remove from heat; stir in onions and oil.

162 cal, 6.1 g fat, 12.9 g pro, 12.6 carb, 1.4 g fiber, 22 mg chol, 709 mg sod
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Asian - Soup -  Hot Sour Spicy Soup Asian - Soup - Hot Sour Spicy Soup

Asian - Soup -  Hot Sour Spicy Soup
2 ounce ham or bbq pork 1/2 cake bean curd 3 pieces Chinese dried black mushrooms and 1 dried woodear ( soaked well and softened in advance) 1 1/2 oz bamboo shoot strips 1 egg well beaten 6 cups soup stock 4 tablespoons soy sauce 1 teaspoon salt 2 teaspoons ground black pepper 2 tablespoons corn starch (dissolved in cold water in advance) 3 tablespoons white vinegar 1 teaspoon sesame oil Shred ham or bbq pork, bean curd and mushrooms and woodear into fine strips. Heat soup stock to boiling and add shredded items plus bamboo shoots into soup. Continue boiling

Asian - Soup -  Hot-and-sour Chicken Noodle Soup Asian - Soup - Hot-and-sour Chicken Noodle Soup

Asian - Soup -  Hot-and-sour Chicken Noodle Soup
1/4 pound wide rice stick noodles (bahn pho) 2 teaspoons olive oil 2 cups thinly sliced onion 2 cups water 1/4 cup fresh lime juice 1 teaspoon grated lime rind 2 tablespoons brown sugar 1 tablespoon fish sauce 1 teaspoon green curry paste 2 (15.75 ounce) cans fat-free. less-sodium chicken broth 1 (15 ounce) can whole peeled straw mushrooms, drained 1 (14 ounce) can light coconut milk 1 (8 ounce) can sliced bamboo shoots, drained 2 tablespoons cornstarch 2 tablespoons water 1 1/4 pounds skinless boneless chicken breast, cut into 1/4-inch strips 2 tablespoons minced fresh cilantro Cook noodles in boiling