*  Exported from  MasterCook  *
 
                               SZECHUAN SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chinese                          Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      ounce         Dried mushrooms
    2      quarts        Chicken stock
      1/2  cup           Dry white wine
    4      teaspoons     Soy sauce
      1/2  teaspoon      Chinese chili paste or sauce
    2 1/2  tablespoons   Cornstarch
    5      tablespoons   Water -- divided
    6      ounces        Boneless lean pork -- cut into
                         pieces
    4      ounces        Cooked ham cut the same way
    1      small         Red bell pepper -- cut thin
 					
      1/2  cup           Water chestnut -- thin sliced
    2      teaspoons     Distilled white vinegar
    1      teaspoon      Sesame oil
      1/2  cup           Dry white wine
    1                    Egg
    8                    Green onions -- fine chopped
    8      ounces        Bean curd -- in 1/2 in cubes
    8      ounces        Shrimp -- shelled & deveined
 
 Place mushrooms in bowl and cover with hot water. Let stand 30 mins. 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 med heat.
 Reduce heat and simmer, uncovered, 5 mins. Blend cornstarch and 4 T water in
small bowl. Slowly stir cornstarch mixture into chicken broth. Cook and stir
until soup boils. Add mushrooms, pork, ham, red pepper and water chesnuts.
Simmer, uncovered, 5 mins. Stir in vinegar and sesame oil . Beat egg and
remaining 1 T water with fork. Stirring constantly, gradually drizzle egg mixture
slowly into soup. Add onions, bean curd and shrimp Cook until shrimp turn pink,
1-2 minutes Makes 6-8 servings.
 
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