| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Lean pork |
| 1/4 | c | Celery |
| 2 | Scallion stalks | |
| 1 | Bunch watercress | |
| 6 | c | Stock (see recipe) |
| 1 | ts | Salt |
INSTRUCTIONS
1. Sliver pork, celery and scallions. Cut water cress in 2-inch sections, discarding tough stems. 2. Bring stock to a boil. Add pork and celery and simmer, covered, 10 to 15 minutes. 3. Add water cress, scallions and salt. Simmer, uncovered, until water cress turns dark green (about 3 minutes). VARlATION: For the pork, substitute ham or chicken. 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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