Hot-And-Sour Fish Soup
chinese, fish
2 tablespoon cornstarch
2 tablespoon cold water
1/2 lb fish fillets -- cut
1 into 1-inch pieces
3 tablespoon white vinegar
2 teaspoon soy sauce
2 medium carrots -- cut into
1 thin
2 cup fish or chicken broth or
2 bottles
1 jar sliced shiitake -- (7
1 ounces)
1 mushrooms -- undrained
1 to
2 teaspoon red pepper sauce
4 oz fresh chinese pea pods or
1 pkg frozen -- (6 ounces)
1 chinese pea pods -- thawed
1 strips
1 clam juice -- (8 ounces
1 each)
Mix cornstarch and cold water. Mix cornstarch mixture and remaining ingredients except pepper sauce and pea pods in 4-quart Dutch oven. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, 3 to 5 minutes. Stir in pepper sauce and pea pods. 4 SERVINGS. TO MICROWAVE: Decrease vinegar to 2 tablespoons and use 1 teaspoon red pepper sauce. Coarsely shred carrots. Mix fish, vinegar, soy sauce, carrots, clam juice and mushrooms in 3-quart microwavable casserole. Cover tightly and microwave on high (100%) 5 minutes. Mix cornstarch and cold water; stir into fish mixture. Cover tightly and microwave, stirring every 2 minutes, until mixture thickens and boils, 8 to 10 minutes. Stir in pepper sauce and pea pods. Cover tightly and microwave until pea pods are hot, 1 to 2 minutes.
Recipe By : Betty Crocker's Smartcook
Yield: 4 servings