Hot and Sour Soup
Ingredients:
| 10 lb. |
Pork, course ground |
| 1-No.10 can |
Bamboo shoots |
| 1-No.10 can |
Water chestnuts, roughly chopped |
| 3 lb. |
Shiitake mushrooms, sliced |
| 3 lb. |
Regular mushrooms, sliced |
| 4 lb. |
Celery, sliced on bias |
| 4 lb. |
Onions, julienne |
| ½ cup |
Ginger, fresh ground |
| 1 ½ cups |
Garlic, chopped |
| 6 lb. |
Firm tofu, drained and diced |
| ½ gal. |
Soy sauce |
| 1 cup |
Sesame oil |
| 3 qts. |
White wine vinegar |
| 1 cup |
Hot pepper oil |
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Garnish: |
| 10 lb. |
Frozen peas, thawed |
| 12 bunches |
Green onions, sliced on bias |
| 6 bunches |
Cilantro, roughly chopped |
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Salt and pepper to taste |
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Cornstarch slurry for consistency |
Method:
- In a hot wok, brown the pork thoroughly. Transfer to a steam kettle.
- Add the remaining ingredients except for the garnish.
- Simmer for approximately 30 minutes, check the seasoning and consistency.
- Divide soup into Bain Marie and garnish with appropriate items
Source: Chef Keith Hammerich, CCSF
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