Cantonese Soup Recipe | CDKitchen.com

ingredients

2 eggs, lightly beaten
10 cloud ear mushrooms
1/2 cup dried bean curd skin
1/3 cup raw shrimp, peeled, vein removed and thin sliced
6 red Thai peppers, seeded with stems removed, chopped
6 tiger lily buds, soaked, chopped
2 quarts chicken broth
1 1/2 tablespoon Chinese hot chili oil
2 teaspoons sesame oil
3 tablespoons cornstarch
3 tablespoons water
4 large shiitake mushrooms
1/2 cake tofu thinly sliced
1/2 cup pork loin, thin sliced
1/3 cup chicken breast, thin sliced
1 (5"x7") sheet nori seaweed
1 green onion stalk minced
3 tablespoons rice wine vinegar
2 teaspoons dark soy sauce
2 tablespoons peanut oil

directions

Soak mushrooms in hot water if dried. Slice mushrooms as thinly as possible. Stir fry meat and shrimp in a hot wok with the peanut oil. Add mushrooms, their water,and Thai peppers. Add chicken broth, tofu, bean curd skin, tiger lily buds, and nori. Add rice wine vinegar, sesame oil, hot chili oil ,soy sauce and cornstarch in water. Bring to a boil. Slowly pour in egg. Serve immediately.

nutrition data

Nutritional data has not been calculated yet.