Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ pounds | Lean pork |
1 teaspoon | Cornstarch |
1 tablespoon | Soy sauce |
1 tablespoon | Sherry |
1 \N | Cucumber |
6 cups | Stock (see recipe) or water (up to) |
1 teaspoon | Salt |
1 teaspoon | Soy sauce |
1. Slice pork thin. Combine cornstarch, soysauce and sherry. Add to pork and toss to coat.
2. Peel cucumber. Cut in half lengthwise; then scoop out seeds. Slice ¼ inch thick.
3. Bring stock to a boil. Add pork and simmer, covered, 8 minutes.
4. Stir in cucumber and simmer until translucent, only a minute or two.
Stir in salt and remaining soy sauce.
VARIATION: For the pork, substitute ½ pound either fish fillet, sliced; or raw shrimp, shelled and deveined. Simmer, covered, 3 to 5 minutes.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .