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Linda On Tour



Recipes from
Linda McCartney on Tour


Hot and Sour Soup — China
Vegan Dish



You'll find variations of this soup all over East Asia, where the philosophy of cooking focuses on health and well-being.

Serves 4

soup 2 tablespoons cornstarch blended with 5 tablespoons water
4 tablespoons rice or white wine vinegar
3 tablespoons water
1 tablespoon dry sherry
2 tablespoons light soy sauce
black pepper to taste
2 tablespoons vegetable oil
3 slices fresh ginger, shredded finely
1 medium onion, sliced finely
3/4 cup shiitake mushrooms, shredded
2 cups water
1 tablespoon Chinese or porcini dried mushrooms, soaked in hot water for 20 minutes, then drained and sliced
1 and 1/2 cups canned straw mushrooms, halved
3-ounce can bamboo shoots, cut into matchsticks
2 scallions, shredded
1 green or red chili pepper, sliced lengthwise and seeded
2 1/2 cups vegetable stock
1/2 cup frozen peas, defrosted
chopped scallions to garnish

Mix the cornstarch, vinegar, water, sherry, and soy sauce together until smooth. Season to taste with pepper.

Heat the oil in a wok or large frying pan over medium heat and stir-fry the ginger, onion, and shitake mushrooms for 2 minutes. Add the water, bring it to a boil and add the dried mushrooms, straw mushrooms, bamboo shoots, scallions, chili pepper, and stock.

Bring to a boil and simmer gently for 30 minutes, then add the peas and heat them through. Cook gently for 3 minutes, then slowly stir in the vinegar mixture until the soup thickens.

Remove the chili pepper and garnish with chopped scallions before serving.







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