Best Hunan Hot And Sour Dressing Recipes
HUNAN HOT AND SOUR DRESSING
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
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
THIN HOT & SOUR DRESSING
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
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
HUNAN HOT AND SOUR SOUP
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
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.
SOY GLAZED SALMON WITH CRUNCHY HOT AND SOUR SALAD
This makes a superb meal when you have friends coming over. Most of the prep work can be done the day before, it only takes minutes to throw together, it's colourful and healthy. Serve with fried rice (a combination of mint, coriander and shitake mushrooms in the rice works well).
Provided by Sackville
Categories European
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine the marinade ingredients.
- Pour over the salmon and put in the fridge for at least two hours and as long as overnight.
- Make the hot and sour dressing by putting the vinegar, chilli and sugar in a small saucepan.
- Heat gently without boiling until the sugar has dissolved.
- Remove from the heat, leave to cool and then add the sunflower oil.
- While the dressing is cooling, fry the cashew nuts in a heavy frying pan until lightly browned, then add the sea salt and mustard seeds and fry for a minute or until the seeds start to pop.
- Set aside.
- In a hot pan, add the oil and let it heat up.
- Fry the salmon steaks for four minutes on each side, starting with the skin side down.
- The flesh should be moist but cooked and the top of the salmon should be a lovely brown.
- Combine all the salad ingredients and the dressing together.
- Serve piled onto each plate and topped with the salmon.
Nutrition Facts : Calories 713.7, Fat 48.8, SaturatedFat 8.8, Cholesterol 100.3, Sodium 2170.3, Carbohydrate 27.5, Fiber 3.6, Sugar 11.5, Protein 44.6
HOT AND SOUR SOUP (BETTY FOO; HUNAN RESTAURANT)
This is the recipe as taught in the Main Line School Night [winter, 2005] class on Regional Chinese Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore, PA. Betty and her husband are from Hunan and have returned to visit, so the recipe is authentic to the region, both by family history, by recent comparison, and by my own review of Chinese regional cookbooks. Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they claim as a specialty. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably. One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb! To make a kosher meat version, replace the pork with (kosher) chicken or turkey and replace the broth with a kosher broth (watch the salt if you use a commercial broth). To make a vegetarian version, use a vegetable broth and add a variety of sliced fresh mushrooms (e.g., shiitake, oyster). To make it vegan, use the above substitutions for vegetarian and skip the eggs. Recipe makes about 48 oz of soup, so you can serve 4 @ 12 oz or 6 @ 8 oz. October 2008 -- addendum. Thanks to all the fellow recipezaar foodies who have tried this recipe ... there have been two major issues raised: the amount of vinegar and the spiciness. Re the vinegar, I went back and asked Betty Foo about the "white distilled" vs "rice" vinegar. So far as she knows, both are the same acidity (5%, marked on the bottle) and while the taste is different (the rice vinegar provides a more subtle flavor), they "should be" equivalent. She noted that rice vinegar comes in a seasoned and unseasoned version (for Marukan, look at the label and the cap color to see the difference), but this shouldn't affect the acidity the vinegar provides. I'll make versions with both vinegars and update this note with some recommendations if I taste a significant difference. Re the spiciness, as noted, this soup comes from Sichuan, known for its love of spiciness. It may be more than you are used to, so by all means, feel free to adjust the pepper components (and other components) to your taste. Also, re substituting fresh mushrooms for the dried, you should know that the dried mushrooms tend to give a more intense and woodsy flavor than fresh ... the opposite of the situation with fresh herbs vs dried. Don't be surprised if you prefer the recipe done with dried mushrooms! Re the ginger, it should be added at step 11, with other spices. It adds to the "hot" flavor by infusing the broth and the pieces add to the texture. You could, if you wanted to increase the "hot" of the pepper and the crunch of the veggies, divide the ginger and add some at the end as a garnish. I prefer not to, simply because I prefer the hot and sour components to be more of a blended flavor ...
Provided by Gandalf The White
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Clean the dried day lilies, soak them in warm water for about 20 minutes.
- Cut off the hard, tough tip of the stem and then cut the day lilies in half lengthwise.
- Clean and soak the wood ear mushrooms in warm water for about 20 minutes, then cut into small pieces. To clean, just wipe with a damp cloth -- don't soak or wash!
- Bring the chicken broth to a boil and then add the pork (or vegetarian alternative -- see below), skimming the surface of any fat.
- Cook the pork for 3-4 minutes, until the broth comes to a boil again.
- Add the tofu, mushroom pieces, bamboo shoots, and day lilies.
- Let the pot return to a boil, then reduce heat to maintain a low boil.
- Add the soy sauce, spices, vinegar, salt and sugar.
- Taste the soup, adjusting the vinegar (you may need to modify up or down by an ounce) for the "sour" and salt for balance.
- Mix the corn starch and water to create a paste for thickening.
- Add the corn starch mixture slowly, stirring constantly.
- Drizzle the beaten eggs in slowly while stirring, so that you get "strings" of egg.
- Turn off the heat.
- Presentation -- ladle the soup into bowls, then garnish with 1/2 tsp of scallion per bowl and a drizzle of sesame oil.
- Comments on ingredients & substitutions:.
- Dried lily pods and wood ears (also called "tree ears", "black fungus" or "Hu Bei") available in most oriental markets.
- Chicken stock -- use home made or a low sodium canned variety. For Vegetarians use a Vegetarian Chicken stock or a Vegetable Stock.
- Pork -- For kosher alternative, use shredded chicken or turkey; for vegetarian alternative, replace pork with a mix of fresh flavorful mushrooms, e.g., shiitake, oyster, or portobellos.
- Soy sauce -- Betty uses regular soy sauce -- if using a "lite soy" variety, you may have to adjust the amount of salt to taste.
- Vinegar -- the vinegar is the essence of the "sour" aspect of this soup, and distilled white vinegar gives you the strongest taste; rice vinegars, wine vinegars, apple cider vinegars, etc, will either be too dilute (not enough acidity) or add extraneous flavors.
- Garlic -- garlic powder is preferred in this recipe, but if you choose to use cloves, leave them whole, add them only to flavor the chicken broth and remove them before adding other ingredients.
- Sesame oil -- adds a shimmer and smoky flavor to the final product. Chinese sesame oil is typically from toasted seeds; Japanese is typically untoasted, so the flavor will be subtly different.
Nutrition Facts : Calories 198.2, Fat 8.2, SaturatedFat 2.1, Cholesterol 93, Sodium 3726.8, Carbohydrate 11.2, Fiber 1.7, Sugar 3.4, Protein 19.7
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