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Wok With Me

Soup 2

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Sparerib Soup

9 oz pork spareribs
1 tsp scallions, chopped, white parts only
5 tsp vegetable oil
1/8 tsp dry sherry
3/4 tsp salt, or to taste
1/4 tsp MSG
1/2 tsp fresh ginger, chopped

Wash the spareribs and chop into 1 inch by 2 inch pieces. Heat the oil in a work over high heat until the oil surface ripples. Add the spareribs and stir-fry for 10 minutes, or until the ribs turn a lighter color and give off most of their juices. Place in a heavy casserole with the salt and ginger. Add 2 1/2 cups of water, cover and bring to a boil. Boil for 2 hours over high heat, replenishing the water if necessary. Add the MSG and scallions. Turn down the heat and simmer for 30 minutes. Remove and serve.


Seafood Soup

1 teaspoon peanut oil
4 cloves garlic, finely chopped
3 cups Chinese cabbage, thinly sliced
4 cups chicken stock
6 ounces small shrimp, peeled and deveine
6 ounces bay scallops or sea scallops (if they are large cut them
in half horizontally)
3 tablespoons light soy sauce
2 tablespoons rice wine or white vinegar
1/2 lb Chinese wheat noodles or linguine
2 scallions, peeled & chopped

In a saucepan heat the oil, add garlic and stir until golden about 1 minute. Add cabbage and 1/4 of the chicken stock.Bring to a simmer and cook until the cabbage is wilted,about 1 minute. Add remaining stock, shrimp,scallops, soy sauce and rice wine cook about 1 minute or just until the shrimp and scallops are opaque.
Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use).Drain and place noodles in 4 large soup bowls.Ladle soup over the noodles dividing the seafood& cabbage evenly. Sprinkle with scallions.


Mandarin Hot and Sour Soup

8 cups chicken stock
1/2 square bean curd
3 dried black mushrooms, Soaked and shredded.
4 wood ear mushrooms, Soaked and shredded.
1 slice ham, cooked, shredded
1 teaspoon chili oil
3/4 teaspoon salt
1/2 teaspoon sugar
2 eggs, lightly beaten
1/4 lb pork, lean
1/4 cup bamboo shoots, Shredded
2 tablespoons button mushrooms, sliced (canned)
2 stalks green onions, chopped
4 tablespoons vinegar
1/4 white pepper
1/2 teaspoon sesame oil
1 tablespoon soy sauce
3 tablespoons cornstarch, disolved in 3 teaspoons of water


Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears.Cook 2-3 minutes.
Add remainder of ingredients and seasonings (except cornstarch,eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch mixture and turn off heat.Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion.
Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar. Mandarin Hot and Sour Soup

8 cups chicken stock
1/2 square bean curd
3 dried black mushrooms, Soaked and shredded.
4 wood ear mushrooms, Soaked and shredded.
1 slice ham, cooked, shredded
1 teaspoon chili oil
3/4 teaspoon salt
1/2 teaspoon sugar
2 eggs, lightly beaten
1/4 lb pork, lean
1/4 cup bamboo shoots, Shredded
2 tablespoons button mushrooms, sliced (canned)
2 stalks green onions, chopped
4 tablespoons vinegar
1/4 white pepper
1/2 teaspoon sesame oil
1 tablespoon soy sauce
3 tablespoons cornstarch, disolved in 3 teaspoons of water


Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears.Cook 2-3 minutes.
Add remainder of ingredients and seasonings (except cornstarch,eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch mixture and turn off heat.Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion.
Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.



WON TON MEE

SHRIMP WON TON
1/3 lb Small cocktail shrimp
1/4 tsp Rice wine
1/4 tsp Salt
tsp Corn starch
1/4 cup Bamboo shoots, diced
1 tsp Ginger root, grated
30 Won ton skins

8 oz Mee or angel hair pasta

WON TON SOUP
6 cups Chicken stock
1 tsp Rice wine
1-1/2 tsp Salt
1 Tbs Ginger root, grated

1/4 lb Chinese BBQ Pork,
sliced

1-1/2 tsp Black pepper
3 tsp Sesame oil
3 Tbs Soy Sauce
Chopped green onion

Shrimp WON TON
Mince the cocktail shrimp, then mix with the rice wine, salt and corn starch. To the shrimp and sauce, add the diced bamboo shoots and grated ginger. Mix thoroughly.Into the center of each won ton skin, spoon 1 tsp filling. Dampen the edges of the won ton; fold over to form a triangle. Fold the two outside corners over, dab the ends with water, and pinch the edges together to seal. Bring 6 cups of water to a boil. Add some green vegetable (spinach, bok choy, et al.) and the won tons to the water. Cover. When the won tons have risen to the surface, remove and drain the won tons and vegetable. Set aside. Bring the water back to a boil; cook the noodles for 10 minutes. Drain and set aside.

WON TON SOUP
Bring the chicken stock to a boil in a large stockpot or saucepan.Add the rice wine, salt and grated ginger. Reduce heat and simmer for 10 minutes.

SERVING SUGGESTION
Into four-six large soup bowls, place a bundle of noodles. Season each portion of noodles with 1/4 tsp black pepper, 1/2 tsp sesame oil, 1/2 Tbs soy sauce and 1 Tbs chopped green onion. Divide the BBQ pork, won tons and green vegetable between the bowls. Ladle the soup stock in over the noodles, won tons and vegetables. Serve immediately.


Soup for the soul