Chinese, Sticky Rice and Hot Sour Soup | Quick, Easy, Delicious!

tofu

🥗Healthier: edamame

💰Cheaper: chickpeas

Chickpeas provide a similar texture and protein content.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more readily available and less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos offer a similar flavor profile.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is often less expensive and works similarly as a thickener.

Soak sticky rice for 4-6 hours before cooking.

Heat a wok and add oil.

Stir-fry Chinese cured meat and Chinese sausage.

Add soaked dry scallops, dry shrimp, and shiitake mushrooms to the wok.

Eyeball and add sweet soy sauce and chili sauce to the mixture.

For the hot and sour soup, cut carrots into julienne strips.

Bring 3 cups of chicken stock to a boil.

Add black soy sauce, black pepper, and white pepper to the boiling stock.

Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry.

Add the slurry to the boiling soup while stirring to thicken.

Slowly stir in a beaten egg to create ribbons in the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens