| 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.
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