Hot And Sour Soup With Shrimps And Mushrooms

Chinese

Chinese, ham, shrimp, szechuan

Ingredients Quantity Unit of Measure
Bay Leaf Dry
Bean Sprouts In Tin
Carrot
Celery
Chicken Stock Cubes
Chinese Cooking Wine
Cucumber
Dried Chinese Mushroom
Ham
Onion Dry
Parsley Leaf
Red Wine Vinegar
Shrimp
Soy Sauce Light
Spring Onion
Szechuan Pickled Vegetable
Thyme
0.500
50.000
0.200
0.006
100.000
30.000
0.050
60.000
0.025
0.100
0.500
0.015
0.175
0.030
0.005
50.000
0.500
Grams
Grams
Kilogram
Kilogram
Grams
Millilitre
Kilogram
Grams
Kilogram
Kilogram
Grams
Litre
Kilogram
Litre
Kilogram
Grams
Grams

1. Soak the dried mushrooms in warm water for 15 minutes. Squeeze dry, discard the hard stalks, then slice the mushrooms caps.
2. Slice the celery sticks diagonally.
3. Bring the stock to the boil, add the frozen shrimps, pickled vegetables, bamboo shoots(drained and shredded), mushrooms and celery and simmer for 5 minutes.
4. Cut the cucumber into 5cm/2 inch matchstick lengths. Add them to the pan with the chinese wine or sherry, soy sauce, vinegar and ham(diced), and cook for 1 minute.
5. Sprinkle with the chopped spring onion and serve immediately. Note: Make 1.2 chicken stock with stock cubes and boiling water.