Hot & Sour Fish Soup
|Frozen pea pods||6 Ounce (1 Package)|
|Water||4 Cup (64 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||10 , cut in half|
|Garlic||1 Clove (5 gm), minced|
|White wine vinegar||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Packed brown sugar||1 Teaspoon|
|Dried crushed red pepper||1⁄4 Teaspoon|
|Grated lime peel||1⁄4 Teaspoon|
|Cold water||3 Tablespoon|
|Sole fillets||12 Ounce, cut into 1-inch pieces (About 1/4 Inch Thick)|
Unwrap pea pods and place on plate.
Microwave at High for 2 minutes, or until defrosted.
In 3-quart casserole, combine 4 cups water, the onion, mushrooms, garlic, vinegar, soy sauce, bouillon, sugar, salt, red pepper and lime peel.
Microwave at High for 10 to 15 minutes, or until mixture boils.
In small bowl, blend cornstarch and water.
Blend into hot mixture.
Microwave, uncovered, at High for 5 to 10 minutes, or until mixture thickens and bubbles, stirring 2 or 3 times.
Stir in pea pods and sole.
Microwave at High for 2 to 3 minutes, or until fish flakes easily with fork.
Garnish with shredded carrot.