| 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.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”