| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Lean pork |
| 1 | ts | Cornstarch |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1 | Cucumber | |
| 6 | c | Stock (see recipe) or water (up to) |
| 1 | ts | Salt |
| 1 | ts | Soy sauce |
INSTRUCTIONS
1. Slice pork thin. Combine cornstarch, soysauce and sherry. Add to pork and toss to coat. 2. Peel cucumber. Cut in half lengthwise; then scoop out seeds. Slice 1/4 inch thick. 3. Bring stock to a boil. Add pork and simmer, covered, 8 minutes. 4. Stir in cucumber and simmer until translucent, only a minute or two. Stir in salt and remaining soy sauce. VARIATION: For the pork, substitute 1/2 pound either fish fillet, sliced; or raw shrimp, shelled and deveined. Simmer, covered, 3 to 5 minutes. 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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