The trick is to smoke the meat and not make the meat smoke

HOT AND SOUR VEGETABLE SOUP

  Date: October 31, 2015
  Favorite: Soups & Stews
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For the second weekend in a row I made four dishes from my new The Essentials of Wok Cooking cookbook, The book presents make at home versions of classic Chinese restaurant favorites, mostly Cantonese style dishes. Hot and Sour Soup is a classic soup you will find at most Cantonese Chinese restaurants. This version turned out to be the best Hot and Sour soup any of us had ever tasted. It was also suprisingly spicy. I don’t think of the Americanized versions of Cantonese style Chinese food as being spicy, but this soup was certainly an exception. The first spoonful was a big surprise, but by the second spoonful my tastebuds must have adjusted because it seemed less hot. Everyone had a similar experience. I am quite impressed with this cookbook. For two weeks in a row I have made the best versions I have ever tasted of two classic Chinese restaurant favorites.
Recipe Source:
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Americas Hometown Favorites
The Essential Wok Cookbook (e-Book):
Hot and Sour Vegetable Soup - (n/a)
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS-Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Ladle)
  • Ranch-T Lump Charcoal