Serves: 4
Total Calories: 143
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).
VARIATION:
* For the pork, substitute ham or chicken.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Pork And Water Cress Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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