| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 3 |
|
Sheets purple seaweed |
| 3/4 |
lb |
Lean pork |
| 1 |
|
Scallion |
| 6 |
c |
Stock (see recipe) or water |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Tear seaweed in small squares and soak. Squeeze dry.
2. Slice pork thin. Mince scallion.
3. Bring stock to a boil. Add pork and simmer, covered, 5 to 8 minutes.
4. Add seaweed and simmer, covered, 5 minutes more.
5. Stir in soy sauce, salt and pepper. Garnish with minced scallion.
VARIATIONS: For the pork, substitute either smoked ham or raw chicken.
Add with pork either 6 dried shrimp (soaked) or 4 large fresh shrimp,
shelled, deveined and diced.
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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