Recipe - Hinterbergers Hot Peanuts Envy Soup

One half cup Pork; minced or slivered
2 tablespoon Oil
1 tablespoon Soy sauce
1 tablespoon Cornstarch
3 tablespoon Onion; chopped
6 Mushrooms; cut or sliced up
4 One half cup Water
One half Dried ancho pepper; seeded
and deveined
1 Clove garlic; minced
1 One half cup Chicken broth
1 tablespoon Rice vinegar
5 teaspoon Miso paste; preferably red
(available at Asian
specialty shops)
One half cup Dryroasted peanuts
1 Dash cayenne pepper
1/3 cup Cucumber; peeled, seeded,
minced
2 Green onions; chopped
1 cup Vegetables ( minced green
beans, yellow squash,
zucchini) in any
combination
1 Egg; beaten
2 ounce Brandy

In a 3quart saucepan, fry pork in oil over mediumhigh heat. Remove with
slotted spoon. Dredge in soy sauce, then in cornstarch, and set aside.
Using the same saucepan, saute onion over low heat for 15 minutes. Add
mushrooms and saute 5 minutes more.

In a separate saucepan bring I cup of water to a boil and add ancho pepper;
simmer 15 minutes and set aside. Stir pork and garlic into onionmushroom
mixture, then add chicken broth, water, rice vinegar, and miso paste,
stirring vigorously to dissolve the paste. Add peanuts and cayenne.

In a blender or food processor blend ancho pepper and its liquid
thoroughly; add to soup along with vegetables. Bring soup to a boil, reduce
heat, and simmer for 15 minutes, or until vegetables are tender. Swizzle
egg into soup, stir in brandy, and serve immediately.

Serves 4 Source: The Seattle Classic Cookbook, The Junior League of Seattle
(1983) Adapted for Mastercook software by Brenda Adams adamsfmle@aol.com
posted mcrecipe 10/12/96

Recipe By : Seattle Times columnist: John Hinterberger

Posted to MCRecipe Digest V1 #243

Date: Sat, 12 Oct 1996 20:08:56 0400

From: ADAMSFMLE@aol.com

NOTES : Created by Seattle Times columnist John Hinterberger.