Slow Cooker Simmering Hot and Sour Soup

     One of my favorite treats at any Chinese restaurant is hot and sour soup. I used to go to a restaurant up north that would give me free quarts of the soup because I raved about it so much. NOTE TO POTENTIAL SPONSORS: I will gladly rave about any product you give me free of charge. I've been trying to replicate hot and sour soup with varying degrees of success. I was a bit leery of using a slow cooker recipe for hot and sour soup from Crock Pot Weeknight Favorites, but I gave it a try. It was not even close. It was, however, a tasty soup worthy of cooking again. I did make a number of changes, especially in the heat department. The soup wasn't anywhere hot enough for my liking. Give it a try and see what you think. As always, any notes and changes are in blue.

Slow Cooker Simmering Hot and Sour Soup
via Crock Pot Weeknight Favorites

Ingredients

• 2 cans (about 14 ounces each) chicken broth (I had actual chicken stock in the freezer, so I just used 28 ounces of that)
• 1 cup chopped cooked chicken or pork (we went with chicken)
• 4 ounces shiitake mushrooms (didn't have any in the house, but for whatever reason, we had a 5 ounce jar of nameko mushrooms in the cabinet. We used those)
• 1/2 cup thinly sliced bamboo shoots (none in the house, omitted)
• 1 can (14-15 ounces) bean sprouts
• 3 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1-1/2 teaspoon chili paste or 1 teaspoon hot chili oil (we wound up using about 3 tablespoons of sriracha)
• 4 ounces firm tofu, drained and cut into 1/2 inch pieces (we used full one pound block)
• 2 teaspoons dark sesame oil
• 2 tablespoons water
• 2 tablespoons cornstarch (we ended up using close to 5 tablespoons of cornstarch and water to get the soup to the desired consistency)
• Chopped fresh cilantro or sliced green onion (no)

Directions

1. Combine broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce, and chili paste in slow-cooker. Cover; cook on LOW 3 to 4 hours or HIGH 2 to 3 hours or until chicken is heated through.
2. Stir in tofu and sesame oil. In a small bowl, whisk water into cornstarch until mixture is smooth; stir into soup. Cover; cook on HIGH 10 minutes or until thickened. Sprinkle with cilantro or onion. 

Good times!

Monday Recipe: Pork Mushroom Stir Fry

     Stir frying is always a favorite in my house. It's inexpensive, fast and generally simple. If I'm cooking mid-week, stir frying is always a viable option. This particular recipe calls for shiitake mushrooms. Those are not middle class mushrooms in my humble opinion. Would I love to cook with them? Absolutely. However, shiitake are going to set me back about $5-7.00 per pound wholesale. I can find plain old criminis for $1.00 per pound most days. What I'm going to lost in flavor I'm gaining in saving five bucks every time I make this dish.

     I wish I could remember where I found this recipe. Once I move a recipe into my personal recipe book, I generally lose track of the source. I should probably start making note of that sort of thing. Anyways, it likely came from Bon Appetit. If somebody finds the source, let me know and I'll give credit where credit is due.

 

Pork Mushroom Stir-Fry

Ingredients 

• 1 lb. Pork cutlets, cut into 2 inch long, ¼ inch slices 
• 1 tablespoon Asian sesame oil 
• 1 tablespoon minced peeled fresh ginger 
• 12 ounces shiitake mushrooms, stemmed, thickly sliced (I never have these in the house. I generally wind up using baby bellas, button or even just canned if nothing else is available.)
• 8 ounces fresh green beans 
• 1 half onion, chopped 
• 1 cup fresh cilantro leaves, divided 
• 5 tablespoons hoisin sauce 
• 2 teaspoons chili-garlic sauce 
• ¼ teaspoon Chinese 5-spice powder 

Directions 

1. Sprinkle pork with salt and pepper 
2. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms. Stir-fry until mushrooms are tender (about 3 minutes). 
3. Add pork, stir-fry about 2-3 minutes 
4. Add green beans, onion, cilantro. Stir-fry 2-3 minutes 
5. Stir in hoisin, chili-garlic sauce and 5-spice powder. Saute until beans are crisp-tender. 
6. Serve over rice. Garnish with green onions and fresh cilantro, if desired.

Good times!