Pork and fuzzy melon soup

Yield: 4 Servings

Measure Ingredient
¼ pounds Lean pork
½ pounds Fuzzy melon
6 cups Stock (see recipe) or water (up to)
1 teaspoon Salt
1 teaspoon Sugar

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, .

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