| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese, Soups, Ceideburg 2 |
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 |
qt |
Slice 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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