HOT-AND-SOUR SAUCE
This delicious hot-and-sour sauce is courtesy of Jean-Georges Vongerichten and can be found in his cookbook, "Asian Flavors of Jean-Georges."
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.
- Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.
HOT AND SOUR SOUP
Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network à mushrooms, ginger and chile paste add flavor and heat.
Provided by Tyler Florence
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
- Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
- Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
- Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
- Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
- Yield: About 2 quarts
HOT-AND-SOUR SAUCE (STIR FRY)
This sauce recipe is enough to coat 3/4 pound beef, chicken, pork, seafood, or tofu plus 1 1/2 pounds chopped vegetables and aromatics such as garlic, ginger and scallions. From Cook's Illustrated.
Provided by Bev I Am
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl and set aside until needed (Sauce can be prepared a few hours in advance.) Once all ingredients have been stir-fried, add sauce to pan along with any ingredients that have been stir-fried and then removed from pan.
- Stir-fry until ingredients are well coated with sauce and sizzling hot, about 1 minute.
DUCK IN HOT AND SOUR SAUCE
Make and share this Duck in Hot and Sour Sauce recipe from Food.com.
Provided by English_Rose
Categories Duck Breasts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the duck slices in a bowl and rub well with the salt. Chill for 20 minutes.
- Meanwhile, put the shallots, garlic, ginger, coriander, chilis, turmeric, almonds and hot water into a food processor and blend until smooth.
- In a wok or large saucepan, heat the oil and fry the duck slices in batches for 3 minutes each time. Take out with a slotted spoon and put on absorbent paper to drain.
- Discard the remaining oil, except for about 2 tablespoons. In this, fry the paste from the blender, stirring continuously, for 5 minutes. Add the meat and keep on stirring for 2 minutes.
- Taste and add seasoning if necessary. Serve hot with rice or pasta.
Nutrition Facts : Calories 758.9, Fat 53.6, SaturatedFat 10.6, Cholesterol 326.4, Sodium 498.5, Carbohydrate 7.4, Fiber 0.8, Sugar 1.8, Protein 60.1
CHICKEN PATTIES WITH HOT AND SOUR SAUCE
Make and share this Chicken Patties With Hot and Sour Sauce recipe from Food.com.
Provided by Jewelies
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the chicken mince, curry paste, lime leaf, egg and fish sauce and form into small patties about 5cm wide and 1cm thick.
- Barbecue the patties on medium heat for 3-4 minutes on each side.
Nutrition Facts : Calories 167.1, Fat 5.1, SaturatedFat 1.4, Cholesterol 140.4, Sodium 113.8, Carbohydrate 0.1, Sugar 0.1, Protein 28.3
HOT AND SOUR SOUP
We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.
Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
HOMEMADE HOT AND SOUR SOUP
Very easy-to-make hot and sour soup.
Provided by Kevin
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
- Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
- Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g
THE BEST SWEET AND SOUR SAUCE
This came from Taste of Home's Quick Cooking and is much better than anything I've created on my own. The sauce is thick and gooy and goes well with so many things.
Provided by HappyMommy1422
Categories Asian
Time 10m
Yield 1 1/2 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a sauce pan.
- Cook over medium heat until thick, stirring constantly.
- Pour over chicken, meatballs, smoked sausage, veggies, etc.
Nutrition Facts : Calories 440.5, Fat 0.2, Sodium 697.8, Carbohydrate 108.7, Fiber 0.6, Sugar 88, Protein 2
COLORFUL HOT AND SOUR CHICKEN
Semi-authentic Chinese dish that my BF and I love! With all the colorful vegetables, this makes a pretty dish.
Provided by WaterMelon
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Stir cornstarch into slightly beaten egg until well combined
- Add chicken pieces, stir to coat
- Heat oil in a wok over medium-high heat until just below smoking
- Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers
- Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant
- Add onion slices, continue to saute another 1-2mins, until onions are soft
- Add garlic and stir fry for another minute
- Add the carrot matchsticks, continue to cook until they're semi-tender
- Stir in chicken pieces and saute for 1 minute
- Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like
- Finally, add the green pepper and shitake mushrooms and cook for another minute
- If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water)
- Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice
WOW! SWEET AND SOUR SAUCE
This is great sauce. Use for dipping or poured over rice and chicken.
Provided by Nana Nat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 70.3 g, Fat 0.3 g, Fiber 0.6 g, Protein 1.1 g, Sodium 648.7 mg, Sugar 64.6 g
SWEET AND SOUR SAUCE I
An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!
Provided by NAG_CA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 16
Number Of Ingredients 6
Steps:
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g
CHEF JOHN'S HOT AND SOUR SOUP
I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.
Provided by Chef John
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
- Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
- Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
- Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
- Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
- Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.7 g, Cholesterol 99.1 mg, Fat 8.8 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 1979.3 mg, Sugar 6.1 g
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