Pork and cucumber soup

Yield: 4 Servings

Measure 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

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, .

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