| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Lean pork |
| 2 |
sl |
Fresh ginger root |
| 1/2 |
lb |
Chinese cabbage |
| 6 |
c |
Stock (see recipe) or water |
| 1 |
tb |
Peanut oil (up to) |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 2 |
ts |
Soy sauce |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Mince or shred pork. Mince ginger root. Slice cabbage stems thin or
shred. Bring stock to a boil.
2. ln a deep pan, heat oil. Add ginger and brown lightly. Add heated
stock, then salt and cabbage. Simmer, covered, 10 minutes.
3. Add pork, sugar, soy sauce and pepper. Simmer, covered, 15 minutes
more.
NOTE: The tender green leaves of the cabbage may be shredded and added
at the very end to simmer, uncovered, for a minute or two.
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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