| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese3 | 6 | servings |
INGREDIENTS
| 1/4 | lb | Lean pork |
| 1/2 | ts | Sugar |
| 1/2 | tb | Light soy sauce |
| 1/2 | tb | Rice wine or dry sherry |
| 1 | ts | Cornstarch |
| 1 | ts | Vegetable oil or Asian; sesame oil |
| 1 | sm | Cucumber |
| 4 | c | Chicken stock or water |
| 1 | 1 quart Slic fresh ginger; lightly crushed | |
| 1 | tb | Minced Smithfield ham or; prosciutto (optional |
| Coriander sprigs for garnish |
INSTRUCTIONS
Nothing fancy about this soup++it's just simple, delicious and refreshing. Cut the pork into thin slices and combine with the sugar, soy sauce, wine, cornstarch and oil. Set aside. Peel, halve and seed the cucumber. Cut crosswise into 1/4-inch thin slices. Bring stock and ginger to a boil. Add the pork and reduce to a lively simmer; simmer for 10 minutes. Add cucumber and simmer until translucent, about 3 minutes. Garnish with the optional ham and coriander. Serves 6 as part of a multiple-dish Chinese meal. PER SERVING: 65 calories, 6 g protein, 4 g carbohydrate, 2 g fat (1 g (1 g saturated), 13 mg cholesterol, 101 mg sodium, 0 g fiber. Joyce Jue, San Francisco Chronicle, 11/23/92. Posted by Stephen Ceideberg; December 2 1992. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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