Servings
4 s
Ingredients
- 1/4 pound Lean pork
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 1/2 teaspoon Salt (up to)
- 3 Scallion stalks
- 6 cups Stock (see recipe)
Directions
- 1. Slice pork thin.
- Combine soy sauce, sugar and salt.
- Add to pork and toss.
- Let stand half an hour, turning meat occasionally.
- 2. Meanwhile bring stock to a boil.
- Cut scallion stalks in 2-inch sections, then add.
- Simmer, covered, 3 to 4 minutes.
- 3. Add pork and simmer, covered, 5 minutes more.
- Skim surface to clear.
- VARIATIONS: For the scallions, substitute 6 tablespoons pickled vegetables, shredded and drained.
- Simmer, covered, 2 minutes.
- Then pick up step 3, adding a few drops of sesame oil at the very end.
- After step 3, add any of the following vegetables and simmer until done: 2 Cucumbers, peeled or unpeeled, sliced thin 12 radishes, unpeeled and sliced thin (simmer uncovered) 1 large bamboo shoot and 8 water chestnuts, both sliced thin 1 Cup fresh green peas; and 1/2 pound spinach, cut in 2-inch sections (simmer uncovered ) 3 dried black mushrooms (soaked), cut in strips; and 1/4 pound beansprouts From
, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.