Pork and chinese cabbage soup

Yield: 4 Servings

Measure Ingredient
¼ pounds Lean pork
2 slices Fresh ginger root
½ pounds Chinese cabbage
6 cups Stock (see recipe) or water
1 tablespoon Peanut oil (up to)
1 teaspoon Salt
½ teaspoon Sugar
2 teaspoons Soy sauce
1 dash Pepper

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, .

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