Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Sheets purple seaweed |
| ¾ pounds | Lean pork |
| 1 \N | Scallion |
| 6 cups | Stock (see recipe) or water |
| 1 tablespoon | Soy sauce |
| 1 teaspoon | Salt |
| 1 dash | Pepper |
1. Tear seaweed in small squares and soak. Squeeze dry.
2. Slice pork thin. Mince scallion.
3. Bring stock to a boil. Add pork and simmer, covered, 5 to 8 minutes.
4. Add seaweed and simmer, covered, 5 minutes more.
5. Stir in soy sauce, salt and pepper. Garnish with minced scallion.
VARIATIONS: For the pork, substitute either smoked ham or raw chicken.
Add with pork either 6 dried shrimp (soaked) or 4 large fresh shrimp, shelled, deveined and diced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .