Seafood Hot and Sour Sauce
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INGREDIENTS 1/4 pound crab meat
1/4 pound shrimp, peeled and sliced in half
1/4 pound scallops
8 snow peas, cut in half
8 black mushroooms, soaked and cut in slices
8 slices bean curd (tofu)
6 cups chicken stock
2 tablespoons cooking wine
3 tablespoons soy sauce
1 tablespoon salt
3 tablespoons vinegar
2 tablespoons hot pepper oil
1 tablespoon white pepper
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 egg
1 tablespoon chopped green onionPut the seafood, vegetables and bean curd in boiling stock. Simmer for 5 minutes.
Add the wine, soy sauce, salt, vinegar, pepper oil, white pepper and cornstarch solution. Cook until the soup thickens. Beat egg with a fork and pour into stock. Stir well. Just before serving, add the green onion.
NOTE - For the chicken stock you may dissolve 6 chicken bouillon cubes in 6 cups of hot water.
In China, this soup is usually made with pork instead of seafood, but Americans like seafood much more than pork, so it has been adapted.