Hot and Sour Mushroom Soup with Bok Choy
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 4-6
Ingredients:
1.5 litres vegetable stock
1 dozen oyster mushrooms
1 dozen shiitake mushrooms
1 dozen white button mushrooms
3 bunches baby bok choy, sliced
4 stalks spring onions, thinly sliced
½ thumb size ginger, thinly sliced
2 red chiles, sliced
2 tbsp black vinegar
1 tbsp Sriracha
sesame oil
sea salt
freshly ground black pepper
Instructions:
Clean and slice your mushrooms. Set it aside.
In a pot pour the broth and add the mushrooms, bring to a boil then simmer on low heat for 8 minutes.
Add the bok choy, ginger and chiles continue to simmer for 2 minutes.
Turn heat off then add the black vinegar, Sriracha and sesame oil.
Season with sea salt and freshly ground black pepper, then serve topped with spring onions.
From angsarap.net