Pork and mustard cabbage soup

4 Servings

Ingredients

Quantity Ingredient
¼ pounds Lean pork
½ pounds Mustard cabbage
6 cups Stock (see recipe) or water (up to)
1 teaspoon Salt
½ teaspoon Sugar
1 dash Pepper
1 teaspoon Soy sauce

Directions

1. Sliver pork. Cut cabbage leaves in 1-inch sections.

2. Bring stock to a boil. Add pork and simmer, covered, about 5 minutes.

3. Add cabbage and simmer, covered, 5 minutes more. Stir in salt, sugar, pepper and soy sauce.

VARIATIONS: For the pork, substitute ¼ pound smoked ham or ¼ cup dried shrimp (soaked).

For the mustard cabbage, substitute round cabbage, shredded.

In step 3, add with cabbage, ½ cup each water chestnuts and bamboo shoots, both sliced.

Add 1 to 2 ounces peastarch noodles (soaked) at the very end, only to heat through.

Poach a Chinese salt egg and float on the soup as a garnish.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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