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CATEGORY CUISINE TAG YIELD
Meats Chinese Soup 4 Servings

INGREDIENTS

1/4 lb Lean pork
1 t Cornstarch
1 T Soy sauce
1 T Sherry
1 Cucumber
6 c Stock, see recipe or water
3/4 up to
1 t Salt
1 t Soy sauce
1 inch thick. Bring stock to a boil. Add pork and si

INSTRUCTIONS

Slice pork thin. Combine cornstarch, soysauce and sherry. Add to pork
and toss to coat. Peel cucumber. Cut in half lengthwise; then scoop
out seeds. Slice  covered, 8 minutes. Stir in cucumber and simmer until
translucent,  only a minute or two. Stir in salt and remaining soy
sauce.  VARIATION: For the pork, substitute 1/2 pound either fish
fillet,  sliced; or raw shrimp, shelled and deveined. Simmer, covered,
3 to 5  minutes.  From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 192
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 29.7mg
Sodium: 2636.3mg
Potassium: 525.5mg
Carbohydrates: 17g
Fiber: 1.7g
Sugar: 1.2g
Protein: 13.1g


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