| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Lean pork |
| 1/2 | lb | Mustard cabbage |
| 6 | c | Stock (see recipe) or water (up to) |
| 1 | ts | Salt |
| 1/2 | ts | Sugar |
| 1 | ds | Pepper |
| 1 | ts | Soy sauce |
INSTRUCTIONS
1. Sliver pork. Cut cabbage leaves in 1-inch sections. 2. Bring stock to a boil. Add pork and simmer, covered, about 5 minutes. 3. Add cabbage and simmer, covered, 5 minutes more. Stir in salt, sugar, pepper and soy sauce. VARIATIONS: For the pork, substitute 1/4 pound smoked ham or 1/4 cup dried shrimp (soaked). For the mustard cabbage, substitute round cabbage, shredded. In step 3, add with cabbage, 1/2 cup each water chestnuts and bamboo shoots, both sliced. Add 1 to 2 ounces peastarch noodles (soaked) at the very end, only to heat through. Poach a Chinese salt egg and float on the soup as a garnish. 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:
“Sin: it seemed like a good idea at the time”