Serves: 4
Total Calories: 164
1. Slice pork thin. Combine cornstarch, soy sauce and sherry. Add to pork and toss to coat.
2. Peel cucumber. Cut in half lengthwise then scoop out seeds. Slice 1/4-inch thick.
3. Bring stock to a boil. Add pork and simmer, covered, 8 minutes.
4. Stir in cucumber and simmer until translucent, only a minute or two. Stir in salt and remaining soy sauce.
VARIATION:
* For the pork, substitute 1/2 pound either fish fillet, sliced or raw shrimp, shelled and deveined. Simmer, covered, 3 to 5 minutes.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Pork And Cucumber Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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