| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 2 | oz | Vermicelli |
| 1/2 | lb | Slightly fat pork |
| 1 | Scallion | |
| 1 | t | Cornstarch |
| 1/2 | t | Salt |
| 2 | T | Water |
| 4 | c | Water |
| 6 | c | Stock, see recipe |
| 1 | t | Soy sauce |
INSTRUCTIONS
3 Soak peastarch noodles (vermicelli). Mince or grind pork. Mince scallion. Blend cornstarch, salt and cold water. Mix well with pork and form into walnut-size balls. Bring remaining water to a rolling boil. Drop porkballs in one at a time. Reduce heat and simmer, covered, 5 minutes. Drain, discarding liquid. Bring stock to a boil. Add porkballs and soaked vermicelli and simmer, covered, 5 minutes. Add scallion, soy sauce and remaining salt. Simmer 1 to 2 minutes more. VARIATION: For the pork, substitute beef. Simmer only 2 minutes in step 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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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 58
Total Fat: 6.3g
Cholesterol: 48.2mg
Sodium: 886.1mg
Potassium: 623.9mg
Carbohydrates: 25.1g
Fiber: <1g
Sugar: 5.9g
Protein: 23.2g