Pork and fuzzy melon soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Lean pork |
| ½ | pounds | Fuzzy melon |
| 6 | cups | Stock (see recipe) or water (up to) |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
Directions
1. Slice pork thin. Peel fuzzy melon; cutin half lengthwise, then in either 1-inch strips, or ¼-inch slices.
2. Bring stock to a boil. Add pork and melon and simmer, covered, 8 to 10 minutes. Add salt and sugar; simmer 2 minutes more.
VARIATIONS: For the pork, substitute 4 dried scallops (soaked) or 8 dried shrimp (soaked).
For the fuzzy melon, substitute 1 Chinese okra, trimmed and cut in ½-inch slices.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .