SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Jul. 20, 2008

Made this for lunch and am happy to know that there will be plenty of leftovers for other lunches this week. Did make a paste with some of the hot broth and 3-4 Tb cornstarch to help thicken, left out the green onions(didn't have any) but added dried parsley instead, made my own szechwan sauce, and did add the cayenne. It was the perfect amount of spiciness for us.Next time I will use bok choy instead of cabbage and add carrots for more color.Thanks for the post.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

missdrea

	Cooking Level: Intermediate Living In: Milwaukee, Wisconsin, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Apr. 3, 2008

I am on the South Beach Diet so I used lean ground turkey instead of pork and eliminated the corn and added snap peas and bamboo shoots. This was sooo delicious and easy to make! Kudos!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MONCAT3


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Mar. 20, 2008

Fabulous!! Even though I burned my tongue during the taste-test, I could sense the hot vs. sour. I will definitely make again. I might experiment with different brands of szechwan sauce.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

UrbanRasberi

	Cooking Level: Beginning Home Town: Brown Deer, Wisconsin, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Mar. 11, 2008

I now make this all the time, having incorporated a few tweaks. I always brown the pork in a bit of sesame oil first - this gives great bits to scrape up from the bottom which contribute depth to the flavor of the broth. Just as the pork browns I add 1/2 sweet onion, thinly diced, along with the garlic and the ginger. Then the chicken broth and the remaining ingredients in their order, excluding the cayenne which I haven't used since the very first time when I made this as written. I also use an entire 8 oz. container of diced mushrooms, and rice vinegar in place of white vinegar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Xia Neifion Clark

	Cooking Level: Expert Home Town: Las Vegas, Nevada, USA Living In: East Wenatchee, Washington, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Mar. 4, 2008

Yum! This was delicious and EASY. The soup turned out a bit too salty for our taste. Next time I will use low sodium ingredients. Otherwise a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kb-vermont


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Feb. 19, 2008

Great recipe! Even my wife, who normally doesn't like hot-and-sour, loved it. I used some leftover pork loin, cut down on the cabbage, added some jullienne carrots and bamboo shoots. For 'shrooms, I used some dried oyster mushrooms I had lying around, soaked 30 min. before adding to the pot. Then, just as I was finishing up, a friend dropped by with a sackful of lobster tails (we're in the Bahamas), so I quickly boiled one of those, chopped it and threw it in the pot. Mmmmm.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dave


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 6, 2008

Fabulous recipe - loved it. The only thing I did different which works well is used italian sausage links - cooked in advance - then sliced and placed into the broth - that way you can easily control how much meat you get with the soup. Definitely going to become a staple in my household - DH loved it! Cheers!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cbp


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 6, 2007

I just made this recipe and loved it. It's so tasty for how simple it is. I left the corn out (forgot to buy it) but it was still great. I also added thin egg noodles like another reviewer suggested, and turned it into a meal. I will make this over and over.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

marisella

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Ann Arbor, Michigan, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 4, 2007

Made this for company. It was a big hit! Just like our favorite restaurant! I did use less Schezwan as I'm a wimp when it comes to spicy/hot!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sue

	Cooking Level: Expert Home Town: Long Island, New York, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Aug. 24, 2007

Great! Added thin egg noodles! Yum!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rusty's girl

	Cooking Level: Expert
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Aug. 23, 2007

I just made this recipe and it tastes like I just picked it up at my favorite Chinese restaurant! I did not add the cayenne pepper because it was spicey enough with the Sezchuan sauce. I am doing Weight Watchers so I used a "soy meat product" called Yves meatless ground stuffer for lettuce wraps in order to cut calories. It figures out to 2 Points per serving this way! I think I might count it as a Core meal too. Very delicious!! I am thinking you could easily add tofu to this as well. Thanks for a keeper!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

JAK3G

	Cooking Level: Intermediate
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?