Best Hunan Hot And Sour Dressing Recipes

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HUNAN HOT AND SOUR DRESSING



Hunan Hot and Sour Dressing image

Make and share this Hunan Hot and Sour Dressing recipe from Food.com.

Provided by drhousespcatcher

Categories     Salad Dressings

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 15

4 tablespoons tahini (or combination of the two) or 4 tablespoons crunchy peanut butter (or combination of the two)
2 tablespoons soy sauce
4 tablespoons vinegar
1 tablespoon hot red hot pepper oil
1 teaspoon cayenne pepper
1 teaspoon sugar
1 tablespoon toasted sesame oil
2 tablespoons sunflower oil or 2 tablespoons vegetable oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon scallion, minced
1 tablespoon white wine
1 teaspoon hot mustard (optional)
1/2 teaspoon salt
1 1/2 cups broth (chicken or vegetable)

Steps:

  • Note this recipe was adopted.
  • Mix all dressing ingredients together.
  • Use as a dipping sauce or for a salad.
  • Will adjust when I have the chance.

Nutrition Facts : Calories 446.5, Fat 35.5, SaturatedFat 5.2, Cholesterol 0.8, Sodium 3508.3, Carbohydrate 22.1, Fiber 4.9, Sugar 5, Protein 11.8

HUNAN HOT AND SOUR SOUP



Hunan Hot and Sour Soup image

I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet had a chance to sample this, but will add my own comments when I do.

Provided by Ms B.

Categories     Soy/Tofu

Time 21m

Yield 4 serving(s)

Number Of Ingredients 19

6 cups vegetable stock or 6 cups chicken stock
2 garlic cloves, minced
1 teaspoon gingerroot, minced
1/2 teaspoon black pepper
2 tablespoons tamari
4 shiitake mushrooms or 8 button mushrooms, stems removed, thinly sliced
1/2 lb firm tofu, sliced into 1/4 x 1 inch strips (0.5x2.5cm)
1 cup napa cabbage, shredded (300g)
1 carrot, thinly sliced
1/3 cup frozen peas (70g)
2 tablespoons rice vinegar
1 tablespoon mirin (Chinese cooking wine)
1 tablespoon cornstarch, dissolved in
3 tablespoons cold water
1 -2 egg, well-beaten (optional)
1/2 cup green onion, chopped (90g)
1/4 cup cilantro, chopped (9g)
1/2 lb cooked chicken or 1/2 lb pork, cubed
1 teaspoon hot chili paste (optional) or 1 teaspoon chili sauce (optional)

Steps:

  • Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan.
  • Add garlic, ginger, black pepper, and tamari.
  • Reduce heat and simmer 1 minute.
  • Add mushrooms, tofu, cabbage, carrots, peas and meat.
  • Stir and let simmer 5 minutes or until vegetables are tender.
  • Stir in vinegar, mirin and cornstarch mixture.
  • Continue cooking until soup is thickened, about 1 minute.
  • Add chile paste/sauce to taste.
  • Remove soup from heat.
  • Slowly pour in beaten egg and stir.
  • Garnish with green onions or cilantro and serve immediately.

THIN HOT & SOUR DRESSING



Thin Hot & Sour Dressing image

This recipe for Chinese salad dressing comes from Henry Chung's Hunan Style Chinese Cookbook. Henry's restaurant, Hunan, on Sansome St in San Francisco is my all-time favorite! The cookbook is long out of print but you may be able to find it through an internet used book site.

Provided by tgobbi

Categories     Sauces

Time 15m

Yield 1-2 cups

Number Of Ingredients 13

3 soy sauce (Kikkoman or a combination of light and dark Chinese soy)
4 tablespoons vinegar
2 tablespoons sesame oil
1 1/2 tablespoons chinese hot red hot pepper oil (or sambal oelek)
1 teaspoon brown sugar (optional)
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon minced scallion
1 tablespoon dry sherry
1 tablespoon minced cilantro (optional)
1 -2 cup chicken stock, as needed
salt

Steps:

  • Mix all ingredients together, tasting as you go to taste.
  • Serve with shredded cabbage, fresh bean sprouts, etc.

Nutrition Facts : Calories 659.4, Fat 57.4, SaturatedFat 8.2, Cholesterol 7.2, Sodium 351.2, Carbohydrate 14.8, Fiber 0.5, Sugar 4.7, Protein 6.8

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