1. Slice pork thin. Combine soy sauce, sugar and salt. Add to pork and
toss. Let stand half an hour, turning meat occasionally.
2. Meanwhile bring stock to a boil. Cut scallion stalks in 2-inch
sections, then add. Simmer, covered, 3 to 4 minutes.
3. Add pork and simmer, covered, 5 minutes more. Skim surface to clear.
VARIATIONS: For the scallions, substitute 6 tablespoons pickled
vegetables, shredded and drained. Simmer, covered, 2 minutes. Then pick up
step 3, adding a few drops of sesame oil at the very end.
After step 3, add any of the following vegetables and simmer until done:
2 Cucumbers, peeled or unpeeled, sliced thin
12 radishes, unpeeled and sliced thin (simmer uncovered)
1 large bamboo shoot and 8 water chestnuts, both sliced thin
1 Cup fresh green peas; and 1/2 pound spinach, cut in 2-inch sections
(simmer uncovered )
3 dried black mushrooms (soaked), cut in strips; and 1/4 pound
beansprouts
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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