A delicious and hearty Asian flavored soup,

all in one pot!

from The Big Book of One Pot

METHOD:

Heat the oil in a large pan.  Add the garlic and the scallions and cook over medium heat, stirring, for 3 minutes, until slightly softened.  Add the bell pepper and cook for an additional 5 minutes, stirring.

In a bowl, mix the cornstarch with enough of the stock to make a smooth paste and stir it into the pan.  Cook, stirring, for 2 minutes.  Stir in the remaining stock with the soy sauce and rice wine, then add the pork, the lemongrass, chile, and ginger.  Season with salt and pepper.  Bring to a boil, then lower the heat and simmer for 25 minutes.

Bring a separate pan of water to boil, add the noodles, and cook for 3 minutes. Remove from the heat, drain, then add the noodles to the soup along with the water chestnuts.  Cook for another 2 minutes, then remove from heat and ladle into serving bowls.

1 tablespoon chili oil

1 garlic clove, chopped

3 scallions, sliced

1 red bell pepper, seeded and finely sliced

2 tablespoons cornstarch

4 cups vegetable stock

1 tablespoon soy sauce

2 tablespoons rice wine or dry sherry

5 1/2 / 150 g pork tenderloin, thin sliced

1 tablespoon finely chopped lemongrass

1 small red chile, seeded and finely chopped

1 tablespoon fresh grated ginger

4 oz / 115 g fine egg noodles

7 oz / 200 g canned water chestnuts, drained and sliced

salt and pepper

30 mins
4

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