Pork And Fuzzy Melon Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Lean pork |
| 1/2 | lb | Fuzzy melon |
| 6 | c | Stock, see recipe or water |
| 3/4 | up to | |
| 1 | t | Salt |
| 1 | t | Sugar |
INSTRUCTIONS
Slice pork thin. Peel fuzzy melon; cutin half lengthwise, then in either 1-inch strips, or 1/4-inch slices. Bring stock to a boil. Add pork and melon and simmer, covered, 8 to 10 minutes. Add salt and sugar; simmer 2 minutes more. VARIATIONS: For the pork, substitute 4 dried scallops (soaked) or 8 dried shrimp (soaked). For the fuzzy melon, substitute 1 Chinese okra, trimmed and cut in 1/2-inch slices. 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: 176
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 29.7mg
Sodium: 2457mg
Potassium: 407.1mg
Carbohydrates: 15g
Fiber: 1.1g
Sugar: 1g
Protein: 12.3g