DAILY DIABETIC RECIPE -- November 03, 2001
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HOT AND SOUR SOUP
Servings: 10 one-cup servings
Source: Eater's Choice Low-Fat Cookbook
INGREDIENTS
- 10 large dried black mushrooms
- 1/2 cup tree ear fungi
- 1/3 tiger lily stems (golden needles)
- 2 tablespoons cornstarch
- 3 tablespoons water
- 3/4 diced uncooked chicken breast
- 1 teaspoon olive oil
- 1 tablespoon soy sauce
- 1 can (8 oz.) bamboo shoots, sliced
- 6 cups chicken stock, OR 3 cans (10-3/4 oz each) chicken broth, defatted, + 2 cans water
- 3 tablespoons white vinegar
- 1 tablespoon double black soy sauce
- 2 cakes tofu (fresh bean curd), cubed
- 2 teaspoons chili oil
- 2 egg whites, beaten
- 4 green onions, sliced
DIRECTIONS
Place mushrooms, tree ears, and tiger lily stems in a small bowl
and cover with boiling water. In about 15 minutes or when they
are soft, drain off the water and chop off stems or any hard parts.
Slice mushrooms and tree ears and pull tiger lily stems into
shreds. Set aside.
Combine cornstarch and water into a smooth paste. Set aside.
In a heated wok or skillet, saute chicken in oil until chicken
is cooked through.
Stir in regular soy sauce. Stir in mushrooms, tree ears, tiger
lily stems, and bamboo shoots. Add chicken stock, vinegar,
and double black soy sauce. Stir cornstarch mixture into soup.
Let thicken.
Add tofu and bring soup to a boil. Stir in the chili oil and
white pepper.
Turn off the heat for 1 minute and then slowly pour the
egg whites into the soup, stirring constantly.
Garnish each bowl of soup with chopped green onions.
Nutritional Information Per Serving:
Calories: 97; Fat: 2 grams; Carbohydrates: 5 grams; Protein: 7 grams
Exchanges: 1/2 Bread/Starch; 1 Meat
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Daily Diabetic Recipe (c) copyright 2001. Gourmet Connection (R).
The Diabetic Gourmet Magazine -- http://diabeticgourmet.com
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