| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Lean pork |
| 1 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1/2 | ts | Salt (up to) |
| 3 | Scallion stalks | |
| 6 | c | Stock (see recipe) |
INSTRUCTIONS
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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