Pork and cucumber soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Lean pork |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Sherry |
| 1 | Cucumber | |
| 6 | cups | Stock (see recipe) or water (up to) |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Soy sauce |
Directions
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, .