INGREDIENTS

INSTRUCTIONS

Slice semi-frozen pork with the grain into pieces 1/6-in. thick & 2 in.
long. Neatly stack the slices in an overlapping row, making sure that the
grain of each slice is parallel to the grain of its adjacent slices. Still
cutting with the grain, cut pork into shreds 1/6-in. wide. Wash the pickled
vegetable under cold running water, taking care to remove all of the
pickling material. Cut it into thin slices 1/6-in. wide. Rinse bamboo shoot
under cold running water. Cut it into thin lengthwise slices 1/2-in. thick.
Cut slices into shreds 1/6-in. thick. Rinse and pull strings from ends of
snow peas. Cut lengthwise into fine shreds. Heat 1 qt. water in a wok or
heavy saucepan until it is at a full rolling boil. Add all the pork shreds
at once and stir with chopsticks until they separate from each other and
change color from pink to gray. As soon as water returns to the boil, drain
immediately. Do not overcook or meat will toughen. Discard water. Return
the same wok to highest heat and add chicken stock. When it boils, add the
pickled vegetable and bamboo shoot, salt and (opt.) flavor enhancer. Return
soup to boil and cook 1 minute. Taste for seasoning (you may need more
salt), then add the pork shreds and snow peas. Cook 15 to 30 seconds
longer, just until the soup returns to boil. Spoon away any scum which may
have floated to surface,discard & serve immediately.
UNCLE TAI'S
SOUTH POST OAK, HOUSTON
BEER: TSINGTAS CHINESE BEER
From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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