#3159: Sichuan Baijia Big Boss Hot & Sour Sweet Potato Vermicelli - China

The vermicelli hydrated well. Made a few crosscuts with a pair of kitchen scissors. The flavor was strong on the Sichuan pepper side and super strong otherwise. Super oily too. Lots of included garnish was neat but it had a very odd flavor - to me at least. 1.5 out of 5.0 stars.  EAN bar code 6926410338165.

#2503: Sichuan Guangyou Sweet Potato Instant Noodle Sour-Hot Flavor - China

A comforting and flavorful soup featuring shrimp-filled wontons in a hot and sour broth with mushrooms, cabbage, and green onions.

Ingredients: 1/2 lb shrimp, peeled and deveined. 1/2 cup thinly sliced mushrooms. 1/4 cup soy sauce. 3 cups chicken broth. 1/4 cup rice vinegar. 2 tablespoons chili garlic sauce. 1 tablespoon grated ginger. 2 cloves garlic, minced. 1 cup thinly sliced cabbage. 1/4 cup thinly sliced green onions. 12 wonton wrappers. 1 tablespoon sesame oil.

Instructions: In a pot, bring chicken broth to a simmer. Add soy sauce, rice vinegar, chili garlic sauce, ginger, and garlic to the broth. Add mushrooms, cabbage, and shrimp to the pot. Cook until shrimp turn pink, about 3-4 minutes. In a separate pot, bring water to a boil. Add wonton wrappers and cook according to package instructions. Once wontons are cooked, drain and add them to the soup pot. Stir in green onions and sesame oil. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Chicken Vindaloo is an Indian dish that is hot and sour. When you mix the fragrant spices with the sour vinegar and soft chicken, you get a delicious dish.

Ingredients: 1 lb chicken thighs, boneless, skinless. 2 tablespoons vegetable oil. 1 large onion, finely chopped. 4 cloves garlic, minced. 1-inch ginger, grated. 2-3 green chilies, chopped. 1 teaspoon cumin seeds. 1 teaspoon mustard seeds. 1 teaspoon turmeric powder. 1 tablespoon coriander powder. 1 tablespoon garam masala. 2 tablespoons malt vinegar. 1 cup water. Salt to taste. Fresh cilantro leaves, for garnish.

Instructions: Set a pan on medium heat and add oil. Put in the mustard and cumin seeds and let them pop. Place green chilies, onions, garlic, and ginger in the pan. Cook the onions until they are soft and clear. Garam masala, turmeric powder, and coriander powder should all be added. Do this for two minutes. Put in the chicken thighs and cook them until they turn golden brown. Add water and malt vinegar. Add salt. Put the lid on top and cook for 20 to 25 minutes, or until the chicken is soft and fully cooked. Add some fresh cilantro leaves as a garnish. Hot rice or naan should go with it.

Prep Time: 15 minutes

Cook Time: 30 minutes

A comforting bowl of classic hot and sour soup with a perfect balance of flavors and textures.

Ingredients: 4 cups chicken broth. 1 cup shiitake mushrooms, sliced. 1/2 cup tofu, cubed. 1/4 cup bamboo shoots, julienned. 1/4 cup black fungus, soaked and sliced. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 teaspoon chili garlic sauce. 1/2 teaspoon white pepper. 1 egg, beaten. 2 green onions, sliced. 1/4 cup cilantro, chopped.

Instructions: Set chicken broth on low heat in a pot. Black fungus, mushrooms, tofu, and bamboo shoots should be added. Add the chili garlic sauce, soy sauce, rice vinegar, and sesame oil. Add white pepper and let it cook for 10 minutes. Pour the beaten egg into the soup slowly while stirring it gently. Before serving, sprinkle green onions and cilantro on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

This recipe for hot and sour soup in a slow cooker is great for busy days when you want a warm meal ready when you get home. It tastes great because it has chicken broth, soy sauce, rice vinegar, and spices that smell good, like ginger and garlic.

Ingredients: 6 cups chicken broth. 1/2 lb firm tofu, diced. 1/2 lb shiitake mushrooms, sliced. 1/4 cup soy sauce. 1/4 cup rice vinegar. 2 tbsp brown sugar. 1 tbsp minced ginger. 2 cloves garlic, minced. 1 tsp crushed red pepper flakes. 1 cup bamboo shoots, sliced. 1 cup shredded cabbage. 2 green onions, chopped. 2 tbsp cornstarch. 2 tbsp water. Salt and pepper to taste.

Instructions: In a slow cooker, combine chicken broth, tofu, mushrooms, soy sauce, rice vinegar, brown sugar, ginger, garlic, and crushed red pepper flakes. Cover and cook on low for 6-8 hours or high for 3-4 hours. Half an hour before serving, stir in bamboo shoots and shredded cabbage. In a small bowl, mix cornstarch and water until smooth. Stir into the soup to thicken. Cook for an additional 30 minutes until soup is thickened and heated through. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.

Prep Time: 15 minutes

Cook Time: 360 minutes

Craving something spicy and delicious? Try the Umai Chongqing Hot & Sour Instant Sweet Potato Noodles Cup.

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