Hot And Sour Slaw Food

HOT AND SOUR SLAW

Steps:

• Combine bok choy, red bell pepper, and scallions in a large bowl.
• In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
• Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.

HOT AND SOUR SOUP

Steps:

• Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
• Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
• Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
• Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
• Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
• Yield: About 2 quarts

SWEET & SOUR RAINBOW SLAW

Steps:

• Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
• To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.

SWEET AND SOUR COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.

SWEET AND-SOUR COLESLAW

Steps:

• In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
• Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

RACHAEL RAY'S HOT AND SOUR SLAW SALAD

Steps:

• Heat a large skillet over high heat. Add the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2-3 minutes. Add the honey, red pepper flakes and the garlic. Toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off heat.
• Serve with Korean Barbecued Flank Steak.

KOREAN BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD

Steps:

• In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.
• Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.
• Heat a large skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix in, heating it through 1 minute. Turn off heat.
• To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.

SOUR SLAW

Steps:

• Combine oil, vinegar, sherry, garlic, sugar, salt, and 2 teaspoons water in the jar of a blender. Blend until smooth.
• Place cabbage in a large bowl; sprinkle with parsley. Pour over oil mixture; toss until well combined. Refrigerate at least 1 hour before serving.

HOT-AND-SOUR COLESLAW

Steps:

• Toss together cabbage, carrots, scallions, and salt in a large bowl and let stand until cabbage is slightly wilted, about 5 minutes.
• Bring vinegar, sugar, ginger, and red pepper flakes to a boil in a very small saucepan, stirring until sugar is dissolved, then pour over cabbage mixture and toss to coat.

SWEET AND SOUR HOT COLE SLAW

Steps:

• Combine all vegetables in a large bowl.
• Combine sugar and remaining ingredients in another bowl and mix well.
• Stir dressing into vegetables and mix.
• Cover and chill several hours.
• Drain well and spoon into serving bowl.