| 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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