| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Lean pork |
| 1 | t | Cornstarch |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
| 1 | Cucumber | |
| 6 | c | Stock, see recipe or water |
| 3/4 | up to | |
| 1 | t | Salt |
| 1 | t | Soy sauce |
| 1 | inch thick. Bring stock to a boil. Add pork and si |
INSTRUCTIONS
Slice pork thin. Combine cornstarch, soysauce and sherry. Add to pork and toss to coat. Peel cucumber. Cut in half lengthwise; then scoop out seeds. Slice covered, 8 minutes. 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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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 29.7mg
Sodium: 2636.3mg
Potassium: 525.5mg
Carbohydrates: 17g
Fiber: 1.7g
Sugar: 1.2g
Protein: 13.1g