HOT AND SOUR SOUP
Ingredients:
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1-2cm fresh root ginger
1 medium sized hot green chilli (cored and seeded)
2 cloves garlic
2 1/2 cups water
1 vegetable stock cube (2 cup size) Juice of one lemon
1 tblsp vinegar
3 tblsp dark soy sauce
1/3 tsp dried ginger
1 tsp five spice powder
4 spring onions
1 medium sized red sweet bell pepper
1 medium sized yellow sweet bell pepper
225g tin water chestnuts
225g tin bamboo shoots
Instructions:
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Chop the ginger, chilli pepper and garlic finely. Simmer for ten minutes in 2 1/2 cups of water. Core, seed and chop the red and yellow peppers into strips. Slice the water chestnuts and bamboo shoots. Add these and the other remaining ingredients. Cook until the vegetables are cooked, but still crisp. Adjust the seasoning to sour and spicy, and make the liquid up to 7-8 cups (around 3 pints).
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1-2cm fresh root ginger
1 medium sized hot green chilli (cored and seeded)
2 cloves garlic
2 1/2 cups water
1 vegetable stock cube (2 cup size) Juice of one lemon
1 tblsp vinegar
3 tblsp dark soy sauce
1/3 tsp dried ginger
1 tsp five spice powder
4 spring onions
1 medium sized red sweet bell pepper
1 medium sized yellow sweet bell pepper
225g tin water chestnuts
225g tin bamboo shoots
Instructions:
-------------
Chop the ginger, chilli pepper and garlic finely. Simmer for ten minutes in 2 1/2 cups of water. Core, seed and chop the red and yellow peppers into strips. Slice the water chestnuts and bamboo shoots. Add these and the other remaining ingredients. Cook until the vegetables are cooked, but still crisp. Adjust the seasoning to sour and spicy, and make the liquid up to 7-8 cups (around 3 pints).
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