Chinese Sour Soup
We’re officially in autumn, I see some leaves are turning colors. The cooler temperature calls for warm soup that should not be complicated. I made this mostly from what’s in the refrigerator.
Ingredients and Instruction for two servings (Print Recipe Here)
- 1 teaspoon sesame oil
- 1/2 pounds pork cut into small pieces You may substitute with chicken
- 1 stalk green onion minced
- 2 inch ginger root, skinned and minced
- 2 Tablespoons sake
- 1-1/2 cup water
- 1 bok choy separate green and white parts then sliced thinly
- 1 small bag enoki mushrooms, discard bottom dark ends, cut in 2 inches length
- salt, white pepper
- 1 teaspoon sugar
- 3 Tablespoons rice vinegar
- Heat sesame oil in skillet at low heat. Add pork and cook until the meat just turns white.
- Add green onions and ginger to the skillet. Sauté for 1 minute.
- Turn the heat up to medium. Pour sake, water and sprinkle about 1/2 teaspoon salt and pepper when the liquids boil, turn heat to low, put the lid on and cook for 5 minutes.
- Add bok choy’s white parts and enoki mushroom, put the lid back on and cook for a few minutes.
- Add green parts of sliced bok choy, sugar and vinegar. Stir few times and it’s done! Take taste test, if you like more zing then add more vinegar
We drove to a hill to see the Super Moon last Sunday…wondered what it is like to see the moon form the airplane.
Still we had quite good spot to observed beautiful blood moon.