Silver and Gold Magazine Winter 2015 | Page 21

Lots mor e s o up re cip e s o n l in e ! w w w .s il v e rg o l d m a g azin e .c a Chinese Hot And Sour Soup This classic Chinese soup easily converts to a vegetarian offering by omitting the chicken or pork and using vegetable broth instead of chicken. Hot and sour soup is reputed to be good for colds – the Chinese equivalent to chicken noodle soup. Award-Winning All-You-Can-Eat Buffet Soup Base • 4 Cups chicken broth • 1 TbspMake mushroom-flavoured soy sauce your reservation today! • 1 tsp white pepper Burlington Barrie Brampton Erin Mills Chinese black vinegar • 5 Tbsp705.727.1000 Chinese black905.451.2222 vinegar 905.632.6000 905.569.7000 is a dark complex • 5 Tbsp rice wine vinegar vinegar made Niagara of rice Falls Newmarket Mississauga London • 1 ½ tsp granulated sugar 905.358.7000 905.502.8000 905.898.7100 519.680.5000 and malt, somewhat Hamilton 905.383.6000 St. Catharines West Brampton 905.938.7000 905.450.3000 similar to a balsamic. Ingredients • 4-5 button mushrooms, sliced with us • ½ can thinly Connect sliced bamboo shoots, rinsed andTake-out drained well & Delivery Also Available! mandarinrestaurant.com • ½ medium carrot, thinly sliced • ¼ lb. firm tofu, drained, patted dry, cut into 1-inch pieces • 1 Cup thinly sliced Chinese barbecued pork or cooked boneless, skinless chicken breast • ¼ tsp red pepper flakes • 2 Tbsp cornstarch mixed with 3 tbsp water • 1 egg, beaten • 2 tsp sesame oil • 2 green onions, thinly sliced Directions In a large soup pot set over medium-high heat, bring the chicken broth to a simmer. Stir in the soy sauce, white pepper, black vinegar, rice wine vinegar and sugar. Increase the heat to high and bring the mixture to a rolling boil. Reduce the heat to medium and simmer 3 to 4 minutes. Stir in the mushrooms, bamboo shoots, carrot, tofu, pork or chicken and red pepper flakes. Simmer the soup for 2 minutes. Stir in the cornstarch mixture and simmer 2 minutes more. Gently stir in the beaten egg. Remove the pot from the heat, stir in the sesame oil and sprinkle with green onions. Serves 6. Chinese black mushrooms are an excellent alternative to button mushrooms in this recipe. Simply soak dried Chinese black mushrooms in hot water for 30 minutes or until softened, strain and slice. Kitchener 519.653.5000 *Limited time only, while supplies last. Recipe/photo: Mandarin Restaurant A Celebration of Taste Come out and taste the best soups from local res