*  Exported from  MasterCook  *

                              Szechuan Soup

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Chinese                          Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      oz            Dried mushrooms
   2      qt            Chicken stock
     1/2  c             Dry white wine
   4      ts            Soy sauce
     1/2  ts            Chinese chili paste or sauce
   2 1/2  tb            Corn starch
   5      tb            Water -- divided
   6      oz            Boneless lean pork -- cut into
                        - pieces
   4      oz            Cooked ham -- cut the same way
   1      sm            Red bell pepper -- cut thin
     1/2  c             Water chestnut -- thin sliced
   2      ts            Distilled white vinegar
   1      ts            Sesame oil
     1/2  c             Dry white wine
   1                    Egg
   8                    Green onions -- fine chopped
   8      oz            Bean curd -- in 1/2" cubes
   8      oz            Shrimp -- shelled & deveined

Place mushrooms in bowl and cover with hot water. Let stand
30 minutes. Drain and squeeze out excess water.

Remove and discard stems. Cut caps into thin slices Combine chicken
stock, wine, soy sauce, and and chili paste in 5 qt Dutch oven. Bring
to boil over medium heat.

Reduce heat and simmer, uncovered, 5 minutes. Blend corn starch and
4 tb water in small bowl. Slowly stir corn starch mixture into
chicken broth. Cook and stir until soup boils. Add mushrooms, pork,
ham, red pepper, and water chesnuts. Simmer, uncovered, 5 minutes.
Stir in vinegar and sesame oil. Beat egg and remaining 1 tb water
with fork. Stirring constantly, gradually drizzle egg mixture slowly
into soup. Add onions, bean curd, and shrimp. Cook until shrimp turn
pink, 1 to 2 minutes.

Yield: 8 Servings


                   - - - - - - - - - - - - - - - - - -