Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pak choi hot sour soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Pak Choi Hot Sour Soup is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Pak Choi Hot Sour Soup is something that I’ve loved my whole life.
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To begin with this particular recipe, we have to first prepare a few components. You can cook pak choi hot sour soup using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pak Choi Hot Sour Soup:
- Prepare 2 cups Pak choi
- Make ready 100 gm Carrots
- Make ready 50 gm Cabbage
- Get 1 tsp Garlic (finely chopped)
- Get 2 Green chilies
- Get 2 tbsp Soy sauce
- Get 4 tsp Vinegar
- Make ready 2 tbsp Corn starch
- Make ready 1 tsp Oil (refined/sesame)
- Prepare 1/2 tsp Salt
- Make ready 1/2 tsp Sugar
- Take 1/2 Litre Water
Hot and sour soup (Suan La Tang) is a common dish popular in China especially in cold winter. It is firstly invented for poor people who need to warm their body up. So lots of white pepper used. It has different versions in China.
Instructions to make Pak Choi Hot Sour Soup:
- Take some oil in a deep fry pan, then add ginger paste to it and cook it for some time till raw smell goes away.
- Add pak choi, carrots and cabbage to the paste and cook for 2-3 minutes.
- Add water to the vegetables and let it cook for few more minutes, then add vinegar, soy sauce, sugar, salt and boil for some more time.
- Mix the corn starch powder in water and slowly add little by little to the soup while stirring the soup.
- Cook the soup till it becomes thick, and then serve it hot.
In Sichuan area, hot and sour soup is called as Suan La Tang which is. Closely related to bok choi, this leafy green Chinese vegetable belongs to the cabbage family (though tastes nothing like cabbage!). It has long green, slightly ribbed leaf stalks and soft oval green leaves. The leaves and stems are best suited to brief stir-frying or steaming to retain. Bok choy, pak choi or Chinese white cabbage, belongs to the cruciferous family of vegetables.
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