Szechuan Soup

Szechuan Soup

All Ingredients should be prepared before
you start cooking. This will save time, and
make cooking the dish easier,
and more enjoyable.


1 oz. dried mushrooms
boiling water
6 oz. uncooked boneless lean pork
4 oz. cooked ham
1 small red pepper
8 green onions
1/2 c. water chestnuts
8 oz. bean curd
2 qts. chicken stock
1/2 c. Dry White wine
4 tsp. soy sauce
1/2 tsp. Chinese chili sauce
2 1/2 T. cornstarch
5 T. water
2 tsp. vinegar
1 tsp. sesame oil
1 egg
8 oz. uncooked shrimp, shelled, and deveined

In a small bowl, place dried mushrooms,
and cover with boiling water.Stand for 30 mins. Drain.
Remove stems. Cut caps into thin slices.

Cut pork, ham and pepper into "match-stick" strips.

Chop onions finely.

Cut water chestnuts into thin slices.

Cut bean curd into 1/2" cubes.

In a 5 qt. Dutch oven, combine chicken stock,
wine, soy sauce and chili sauce.

Cook over med. heat, until soup boils.

Reduce heat, and simmer uncovered for 5 mins.

Blend cornstarch and 4 T. water.
Slowly add it into soup.

Cook, and stir until soup boils.

Add mushrooms, pork, ham, pepper, and
water chestnuts. Simmer uncovered for 5 mins.

Stir vinegar and oil into soup.

Beat egg and remaining 1 T. water together.
Gradually drizzle egg into soup while stirring soup vigorously.

Add onions, bean curd, and shrimp.

Cook for another 1-2 mins.