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Spicy Sour Soup HT
Chinese SP
35mins
Serves 4 Hot Chi Vegetables Soup Diary Free Eggless China Asia Asian
Ingredients 2 tbsp Vegetable Oil 1 Red Capsicum (Sweet Pepper), 4 Spring Onions, thickly sliced 240ml/8fl.oz. Chicken Stock 240ml/8fl.oz. Vegetable Stock 1 tbsp Soy Sauce 1 teasp Red Wine Vinegar 1/4 teasp Chilli Powder Salt and Black Pepper 1 level tbsp Cornflour 1 teasp Sesame Oil 100g/4oz Mange tout, thickly sliced on the
diagonal 225g/8oz Firm Tofu, drained and cubed 100g/4oz Water Chestnuts, sliced
Instructions
1.
Heat oil in large saucepan, add pepper and onion and stir-fry for 5
minutes.
2.
Add the soy sauce, chicken and vegetable stocks. Bring to the boil then
reduce the
heat and simmer for 5 minutes.
3.
Meanwhile, in a small bowl mix together the vinegar, chili, salt, pepper, (appox.
2
tablespoons).
4. Add the cornflour mixture to the soup together with the mangetout and continue to cook, stirring for 5 minutes or until thickened.
5. Add the tofu and water chestnuts. Gently heat through for 4 -5 minutes. Serve hot.
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