Recipe: Pork and Chinese Cabbage Soup

PORK AND CHINESE CABBAGE SOUP

1/4 pound lean pork
2 slices fresh gingerroot
1/2 pound Chinese cabbage*
6 cups stock or water
1 tablespoon peanut oil
1 teaspoon salt
1/2 teaspoon sugar
2 teaspoons soy sauce
dash of pepper

Mince or shred the pork. Mince gingerroot. Slice cabbage stems thin or shred. Bring stock to a boil.

In a deep pan, heat oil. Add ginger and brown lightly. Add heated stock, then salt and cabbage. Simmer covered 10 minutes

Add pork, sugar, soy sauce and pepper. Simmer covered 15 minutes more.

*The tender green leaves of the cabbage may be shredded and added at the very end to simmer, uncovered, for a minute or two.

Servings: 4
Source: Thousand Recipe Chinese Cookbook by Gloria Miller