Re: [CH] Hot & Sour Soup
Dan deForest (deforest@selec.net)
Fri, 18 Dec 1998 11:38:55 -0600
Great descriptions, Chuck! I now have the image I need to look for
golden needles again. I'm pretty sure this must be the missing component
in my soup. Thanks for the tips.
FWIW, when I made mine I didn't have pork stock that the recipe called
for. I improvised like Andy B does. I used half chicken and half beef
canned stock that I reduced somewhat (used the low sodium kind). I also
quickly browned the pork tenderloin strips (that had been marinating in
cornstarch, sesame oil and soy sauce) in the wok with some peanut oil
and a dash of mushroom soy (Pearl River Bridge brand is best IMO) to get
nice browned edges but still tender strips. When I added it to the
stock reduction it made a nice rich soup base that seemed like a pretty
good faux pork stock, too.
The first day I used just the sambal-badjak (chile paste oil) the recipe
called for. I really preferred the extra flavor the hab gave it the
next day. Guess I'll have to make another batch with all the necessary
ingredients soon.
Deb in Houston
Charles Demas wrote:
(snip)
> As a visualization, imagine an easter lily before it opened, cut off and
> dried. It would shrivel up un diameter, but stay long.