Our third recipe as part of our Morning Show Meal Ticket Contest is Crab Rangoon with Berry Szechuan Sauce. You can watch how to make it online. The secret ingredient for the dish is Melissa’s Wonton Wrappers. Elise Kunkel was kind enough to give us a recipe that would pair well with the Crab Rangoon.

Hot and Sour Soup

Serves app. 8-12
Ingredients
-1 lb Pork loin cut into matchsticks 
-1 oz minced ginger
-3 oz dry sherry
-½ cup soy sauce
-2 tsp black pepper
-4 oz shitake mushrooms sliced
-4 oz button mushrooms sliced
-6 oz cornstarch
-4 qts chicken stock or broth
-1 ½ lbs firm tofu cut into large dice
-10 scallions chopped
-½ cup red wine vinegar
-1½ tsp sesame oil
-2 tsp sugar
-4 eggs beaten
-Salt and cayenne to taste

Instructions
First take the pork, ginger, sherry, soy sauce, and black pepper and place in a mixing bowl and let marinate for at least 30 minutes. Then in a large stock pot bring the chicken stock to a simmer. Then add tofu, mushrooms, salt and cayenne to stock and simmer for 5 minutes. Then add pork mixture, scallions, vinegar, sesame oil, and sugar and simmer for additional 3 minutes. Mix cornstarch with chicken stock to make slurry with no lumps then add to soup and simmer until slightly thickened. Finally stir in beaten eggs adding them in a thin stream and simmer for a final 2 minutes. Serve garnished with chopped scallions.

Good luck and only a couple more weeks until we draw for the winner of the contest!

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