| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Lean pork |
| 1 |
lb |
Winter melon |
| 6 |
c |
Stock (see recipe) or water |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
INSTRUCTIONS
1. Cut pork in 1/2-inch cubes. Cut winter melon in 1-inch cubes,
discarding rind and seeds.
2. Place pork, winter melon and stock in a saucepan. Bring slowly to a
boil. Reduce heat and simmer, covered, 30 minutes.
3. Stir in salt. Beat egg, and stir in quickly. Remove from heat.
VARIATIONS: For the pork, substitute raw chicken or smoked ham, diced,
or
1/4 cup dried shrimp (soaked).
In step 2, add 3 dried black mushrooms (soaked), diced; or 5 Water
chestnuts, diced.
In step 2, bring stock to a boil first; then add pork and winter melon.
Simmer, covered, 10 minutes.
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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