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Recipe: Pork And Chinese Cabbage Soup
Similar Categories: Pork, Chinese, Cabbage, Soup
PORK AND CHINESE CABBAGE SOUP
4 to 5 servings
l/4 pound lean pork
2 slices fresh ginger root
1/2 pound Chinese cabbage
6 cups stock or water
dash of pepper
1 tablespoon peanut oil
3/4 to 1 teaspoon salt
1/2 teaspoon sugar
2 teaspoons soy sauce
1.Mince or shred pork. Mince ginger root. Slice cabbage stems thin or shred.
Bring stock to a boil.
2. In a deep pan, heat oil. Add ginger and brown lightly. Add heated stock,
then salt and cabbage. Simmer, covered, 10 minutes.
3. Add pork, sugar, soy sauce and pepper; Simmer, covered, 15 minutes more.
NOTE: The tender green leaves of the cabbage may be shredded and added at
the very end to simmer, uncovered, for a minute or two.
The Thousand Recipe Chinese Cookbook by Gloria Bley Miller
4 to 5 servings
l/4 pound lean pork
2 slices fresh ginger root
1/2 pound Chinese cabbage
6 cups stock or water
dash of pepper
1 tablespoon peanut oil
3/4 to 1 teaspoon salt
1/2 teaspoon sugar
2 teaspoons soy sauce
1.Mince or shred pork. Mince ginger root. Slice cabbage stems thin or shred.
Bring stock to a boil.
2. In a deep pan, heat oil. Add ginger and brown lightly. Add heated stock,
then salt and cabbage. Simmer, covered, 10 minutes.
3. Add pork, sugar, soy sauce and pepper; Simmer, covered, 15 minutes more.
NOTE: The tender green leaves of the cabbage may be shredded and added at
the very end to simmer, uncovered, for a minute or two.
The Thousand Recipe Chinese Cookbook by Gloria Bley Miller
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