| 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 (up to) |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
INSTRUCTIONS
1. Slice pork thin. Peel fuzzy melon; cutin half lengthwise, then in
either 1-inch strips, or 1/4-inch slices.
2. 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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