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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is the perfect time of year for Hot and Sour soup. Ingredients:
5 oz (150 g) lean boneless beef or skinless and boneless chicken |
3 cups beef or chicken stock, low sodium |
1 oz (25 g) cellophane noodles, cut into 4 inch lengths, soaked in cold water until soft |
5 tsp. rice wine |
1-1/2 tbsp. vinegar |
2 tbsp. cornstarch, dissolved in 2 tbsp. water |
2 tsp. fresh coriander (or cilantro), chopped |
1 small carrot, about 3-1/2 oz (100 g) |
1 tbsp. chili oil |
2 tbsp. vegetable oil |
Directions:
1. Rinse the beef / chicken, towel dry and cut into thin strips.
2. Mix with 2 tsp. rice wine, and 1 Tbsp. cornstarch.
3. Wash and peel the carrot and slice into slivers.
4. Heat the oil in a wok until the oil surface ripples.
5. Add the carrot slivers and stir-fry briefly.
6. Add the stock, cellophane noodles, and 1/2 tsp. salt, and bring to a boil. Add the beef strips, 1 Tbsp. rice wine, vinegar, the remaining cornstarch-water mixture and coriander.
7. Return to the boil and pour into a soup tureen.
8. Sprinkle with the chili oil and serve.
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