Pork and chinese cabbage soup

4 Servings

Ingredients

QuantityIngredient
¼poundsLean pork
2slicesFresh ginger root
½poundsChinese cabbage
6cupsStock (see recipe) or water
1tablespoonPeanut oil (up to)
1teaspoonSalt
½teaspoonSugar
2teaspoonsSoy sauce
1dashPepper

Directions

1. Mince or shred pork. Mince ginger root. Slice cabbage stems thin or shred. Bring stock to a boil.

2. ln a deep pan, heat oil. Add ginger and brown lightly. Add heated stock, then salt and cabbage. Simmer, covered, 10 minutes.

3. Add pork, sugar, soy sauce and pepper. Simmer, covered, 15 minutes more.

NOTE: The tender green leaves of the cabbage may be shredded and added at the very end to simmer, uncovered, for a minute or two.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .