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Hot-and-sour fish soup
Artist: _
Categories: Asian, Chinese, Ethnic, Fish, Seafood, Soups & Stews
Yield: 4
Rating: 0
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Ingredients:
2 tbspCornstarch
2 tbspCold water
1/2 lbsFish fillets, cut
Into 1-inch pieces
3 tbspWhite vinegar
2 tspSoy sauce
2 medCarrots, cut into
1 Strips
2 cupFish or chicken broth or
2 Clam juice, (8 ozs each)
1 Jars Sliced shiitake, (7 ozs
Mushrooms, undrained
1 To
2 tspRed pepper sauce
4 ozFresh chinese pea pods or
1 packFrozen, (6 ozs)
Chinese pea pods, thawed
Procedures:
1Recipe by: betty crocker"s smartcook mix cornstarch and cold water.
2Mix cornstarch mixture and remaining ingredients except pepper sauce and pea pods in 4-quart dutch oven.
3Heat to boiling; reduce heat.
4Cover and simmer until fish flakes easily with fork, 3 to 5 minutes.
5Stir in pepper sauce and pea pods.
64 servings.
7To microwave: decrease vinegar to 2 tablespoons and use 1 teaspoon red pepper sauce.
8Coarsely shred carrots.
9Mix fish, vinegar, soy sauce, carrots, clam juice and mushrooms in 3-quart microwavable casserole.
10Cover tightly and microwave on high (100%) 5 minutes.
11Mix cornstarch and cold water; stir into fish mixture.
12Cover tightly and microwave, stirring every 2 minutes, until mixture thickens and boils, 8 to 10 minutes.
13Stir in pepper sauce and pea pods.
14Cover tightly and microwave until pea pods are hot, 1 to 2 minutes.
 
 
 
 

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