Restaurant Beijing Montreal

November 20, 2010


Filed under: — eddylo @ 4:37 pm

Restaurant Beijing’s Hot and Sour Soup

While traditionally a Sichuan specialty, using barbecued pork adds a Beijing regional touch.
Serves four.

  • 3 1/2 cups chicken broth
  • 260 grams firm tofu, diced into half-inch cubes
  • 12 small shrimps (50 grams)
  • 50 grams barbecued pork strip, diced – (available in Chinatown)
  • 25 grams shredded Chinese radish – (comes in a can; also available in Chinatown)
  • 25 grams wood ear fungus – (available in Chinatown; these come dried and must be moistened in cold water overnight until soft)
  • 25 grams of bamboo shoots, diced – (comes in a can; available at most grocery stores)
  • 25 grams mushroom strips – (these come dried and must be moistened overnight in cold water until soft)
  • 1/2 teaspoon (2 mL) salt
  • 2 teaspoons (10 mL) sugar
  • 2 teaspoons (10 mL) white vinegar
  • 1 teaspoon (5 mL) dark soy sauce
  • 2 teaspoons (10 mL) light soy sauce
  • 1/2 teaspoon (2 mL) sesame oil
  • 1/4 teaspoon (1 mL) chili oil
  • pinch of black pepper
  • 1/4 teaspoon (2 mL) cornstarch dissolved in one tablespoon
  • (15 mL) of water
  • 1 egg white
  • Make sure all ingredients are ready beforehand. The secret to this recipe’s success is to work quickly.
  • Quickly steam tofu, shrimp, barbecued pork, radish, wood ear fungus, bamboo strips and mushroom strips in a steamer over boiling water. Set aside.
  • Pour chicken broth into a very hot wok. Once the broth reaches a boil, add steamed ingredients. Using a wooden spoon, stir together quickly.
  • Add salt, sugar and vinegar. Stir together quickly.
  • Add soy sauces. Stir together quickly.
  • Add sesame oil. Stir together quickly.
  • Add chili oil and black pepper. Stir together quickly.
  • Add cornstarch. Stir together quickly.
  • At the very last moment, add one egg white. Stir together quickly. Serve immediately.

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