Chinese Cabbage Soup
Chinese Cabbage Soup
Yield: 4 servings
1/2 ounce dried shrimp
1/2 ounce cellophane noodles (fen szu)
1 (2 pound) Chinese cabbage
1/2 pound lean pork loin or shoulder
2 Tbsplard or vegetable oil
1 tps soy sauce
1 thin slice ginger
3 cups boiling water
1 tablespoon salt
1 tablespoon sherry
Wash dried shrimp; drain
Soak in hot water
Soak cellophane noodles separately in hot water for 15 min
Separate leaves of cabbage; wash & drain
Stack leaves together & slit into halves lengthwise, then cut into 2-inch long sections
Slice pork thinly across the grain
Heat lard or oil in saucepan
Add pork slices & stir fry until whitish in color
Add dried shrimp with their soaking water, drained cellophane noodles, soy sauce, ginger, boiling water & salt
Bring to boil again
Add cabbage & cook over medium heat for 20 min
Just before serving add sherry & bring to a boil again
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