Subject: Hot and Sour Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 22 2000 - 13:12:03 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here is a true food funny from reader Guy Moens of Belgium:
When my parents were on a trip in South Africa they noticed, among all
the other animals, a local bird, the size of a chicken. There were
plenty of them around, running without fear between the jeeps and
sitting by the roadside.
Curious, my mother asked the guide if the birds weren't shy, because
they were an easy prey like that. The guide said that the tracks were
safer for them, because other animals avoided it and humans didn't
kill them. After asked what they tasted like the guide answered that
the best way to cook the bird was the following:
1) Take a large pot and fill it with plenty of water
2) Place over a fire until the water boils
3) Add vegetables and spices to your liking
4) Put in the cleaned bird
5) Let cook for about twelve hours
6) Throw away the bird and eat the pot!!!
I guess that explains why you see so many birds and so few pots on a
safari.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I have had several requests for the following recipe, so it seemed a
natural for our "Low-Fat Trip Around the World." Feel free to
experiment with the quantities of vinegar and pepper to suit your own
taste.
Hot and Sour Soup
6 cups (1.5 L) fresh or canned chicken stock
1/2 cup (125 ml) thinly sliced bok choy
or napa cabbage
1 cup (250 ml) thinly sliced shittake, cloud ear,
or other mushrooms
3 scallions (green onions, spring onions), green
and white parts, thinly sliced
2 Tbs (30 ml) soy sauce, or to taste
2 Tbs (30 ml) finely chopped ginger root
2 Tbs (30 ml) cornstarch (cornflour)
2 Tbs (30 ml) water
6 to 8 oz (175 - 200 g) firm tofu, cut into
thin strips
3/4 cup (180 ml) white vinegar, or to taste
2 tsp (10 ml) freshly ground black pepper,
or to taste
2 eggs, lightly beaten, or equivalent amount
egg substitute
1 tsp (5 ml) toasted sesame oil
Bring the broth to a boil in a large saucepan and add the bok choy or
cabbage, mushrooms, scallions, soy sauce, and ginger root. Combine
the cornstarch and water in a small bowl and stir into the broth when
it returns to the boil. Boil for 3 minutes. Add the tofu, vinegar,
and pepper. Taste and adjust seasoning. Reduce the heat to a simmer
and slowly drizzle the beaten eggs into the soup, stirring gently.
Remove from the heat, add the sesame oil, and serve immediately.
Serves 6 to 8.
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