Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ pounds | Lean pork |
¼ cup | Celery |
2 \N | Scallion stalks |
1 \N | Bunch watercress |
6 cups | Stock (see recipe) |
1 teaspoon | Salt |
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).
VARlATION: For the pork, substitute ham or chicken.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .