Serves: 4
Total Calories: 150
1. Slice pork thin. Combine soy sauce, sugar and salt. Add to pork and toss. Let stand half an hour, turning meat occasionally.
2. Meanwhile bring stock to a boil. Cut scallion stalks in 2-inch sections, then add. Simmer, covered, 3 to 4 minutes.
3. Add pork and simmer, covered, 5 minutes more. Skim surface to clear.
VARIATIONS:
* For the scallions, substitute 6 tablespoons pickled vegetables, shredded and drained. Simmer, covered, 2 minutes. Then pick up step 3, adding a few drops of sesame oil at the very end.
* After step 3, add any of the following vegetables and simmer until done:
2 cucumbers, peeled or unpeeled, sliced thin
12 radishes, unpeeled and sliced thin (simmer uncovered)
1 large bamboo shoot and 8 water chestnuts, both sliced thin
1 cup fresh green peas and 1/2 pound spinach, cut in 2-inch sections (simmer uncovered)
3 dried black mushrooms (soaked), cut in strips and 1/4 pound beansprouts
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Soup With Pork, Quick-Cooking recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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