Appareils et accessoires
Suan la tang (hot and spicy soup)
Prép. 15min
Total 35min
6 portions
Ingrédients
Chilli oil
-
garlic clove1
-
eschalot peeled1
-
spring onion/shallot trimmed and cut into pieces (3 cm)1
-
chilli powder to taste3 tbsp
-
oil200 g
Szechuan soup
-
dried shiitake mushrooms3
-
dried black fungus (see Tips)10 g
-
warm water for soaking
-
piece fresh ginger peeled and cut into thin slices1 cm
-
canned bamboo shoots drained60 - 90 g
-
water plus an extra 3 tablespoons1000 g
-
pork mince200 g
-
fresh enoki mushrooms cut into pieces (3 cm)100 g
-
soy sauce1 tsp
-
dark soy sauce1 tsp
-
Chinese black vinegar to taste3 - 4 tbsp
-
salt to taste½ tsp
-
sugar½ tsp
-
ground black pepper to taste
-
arrowroot flour2 tbsp
-
tofu cut into cubes (1 cm)150 g
-
egg white lightly beaten1
-
spring onions/shallots trimmed and cut into thin slices1 - 2
Niveau
facile
Infos nut. par 1 portion
Sodium
368.3 mg
Protides
13 g
Calories
738.2 kJ /
175.8 kcal
Lipides
8.1 g
Fibre
2.3 g
Graisses saturées
2 g
Glucides
10.7 g
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Around Asia
72 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
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