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threads shrimp water salt baking soda peanut oil fresh ginger garlic chicken broth sherry fresh spinach
Viewed: 1 - Published at: 4 years agoIngredients
- 1/2 of a 2-ounce package of dried mung-bean threads
- 3 tablespoons dried shrimp
- 8 cups water
- 1 tablespoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons peanut oil
- 2 teaspoons minced fresh ginger
- 2 teaspoons minced garlic
- 5 cups chicken broth
- 1 teaspoon Shao-Hsing wine or sherry
- 3/4 pound fresh spinach, thoroughly washed and drained, leaves broken in half and set aside
Method
- Soak bean threads in hot water for 1/2 hour.
- Remove from water, drain, cut into 4-inch strands and reserve.
- Soak shrimp in hot water for 1/2 hour.
- Drain and dry shrimp with paper towel.
- Reserve.
- In a large pot place 8 cups water, salt and baking soda (to preserve color of spinach).
- Bring to a boil and add spinach.
- Make sure spinach is completely covered with water.
- Bring to a boil again.
- Remove from heat, add cold water to pot, drain spinach and set aside.
- Heat a large pot over high heat and add peanut oil.
- When white smoke appears, add the ginger and the garlic and stir, using chopsticks or wooden spoon.
- When the garlic browns, add shrimp.
- Stir for 45 seconds then add the chicken broth and the wine.
- Cover the pot and bring to a boil.
- Lower heat, allow the broth to simmer for 10 minutes.
- Raise heat and add spinach and bean threads.
- Bring to a boil, then remove from heat.
- Place the soup in a preheated tureen and serve immediately.
