Recipe: Chinese Pork and Vegetable Soup

CHINESE PORK AND VEGETABLE SOUP

2 tablespoons peanut oil
4 scallions (include some of green), sliced
1 (8 oz) can water chestnuts, chopped
1 cup julienned carrots
1 cup julienned celery
6 cups chicken or beef broth
1 cup thin strips cooked pork
1 cup watercress
2 tablespoons soy sauce
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon dry mustard

Heat peanut oil in a large, heavy saucepan. Add scallions, water chestnuts, carrots and celery. Saute for 1 minute.

Add broth; bring to a boil. Add pork, watercress, soy sauce, pepper, garlic salt, and dry mustard. Cover and cook over low heat for 10 minutes. Serve immediately.

Servings: 6
Source: Home Cooking, January 1999