Richard Sax’s Hot and Sour Soup-Stew

Name: Richard Sax’s Hot and Sour Soup-Stew
Yield: 4 servings as a main course
Cuisine: Chinese
Ingredients: 1 small packet (about 3 ounces) cellophane noodles; 1 pound Chinese cabbage; 2 tablespoons vegetable oil; 1 medium onion, sliced thin; 2 thin carrots, sliced thin on a diagonal; 1 large garlic clove, minced; 1 teaspoon grated fresh ginger; 1 medium red bell pepper, slivered; Big pinch hot pepper flakes, or to taste; 3 cups chicken broth, preferably homemade; 2 cups water; 1 tablespoon soy sauce; 1 cup Smithfield ham (4-5 ounces), cut in fine julienne; or substitute another firm ham, such as prosciutto; 1 cup Smithfield ham (4-5 ounces), cut in fine julienne; or substitute another firm ham, such as prosciutto; 1 cup Smithfield ham (4-5 ounces), cut in fine julienne; or substitute another firm ham, such as prosciutto; ½ cup thin-sliced mushrooms; About 1 teaspoon Oriental sesame oil; 1 tablespoon rice vinegar, or to taste; Salt and hot pepper sauce; Salt and hot pepper sauce; 2 tablespoons thin diagonal slices scallion greens

Preparation info

4
servings as a main course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Colorful peppers, carrots, ham, and cellophane noodles (clear strands that are also called mung-bean threads), enliven friend and colleague Richard Sax’s version of a familiar Chinese soup. This one, thick with slivered vegetables and meat, and only lightly hot and sour, makes a well-balanced main dish that can be prepared ahead.

Ingredients

Asia
China
Main course
Spicy
Soup

Ingredients

Method