Chinese recipes
Shredded Pork And Cellophane Noodle Soup
2 tablespoons groundnut/peanut oil
2 slices fresh ginger 1/4" thick
4 ounces pork fillet -- shredded 2" lengths
2 teaspoons Chinese Shaoxing rice wine or dry sherry
6 cups Family Chicken Broth -- (see recipe)
6 dried mushrooms -- soaked 45 minutes,
stems removed, and thinly sliced
1/2 cup carrot in 1/4" thick julienne
1 cup zucchini in 1/4" thick julienne
1 1/2 tablespoons preserved mustard greens (mui choi)
or Sichuan preserved vegetables (jar choi) -- shredded, (optional)
1 ounce cellophane noodles (fun si) -- soaked 30 minutes in
warm water and cut into 6" lengths


1/2 teaspoon salt
1 pinch freshly-ground white pepper
1/4 teaspoon sugar
1/2 teaspoon sesame oil

Heat a stockpot, then add the oil and heat until it is just beginning to smoke. Saute the ginger slices, and stir-fry the shredded pork, until the color changes. Pour in the rice wine. Add the broth, mushrooms and carrot and simmer for 10 minutes.

Add the zucchini, preserved mustard greens, bean curd and cellophane noodles and simmer for 2 minutes. Stir in the seasonings and serve in a soup tureen.

This recipe yields 6 to 8 servings.

Comments: The Chinese do not really consider cellophane noodles as a "staple." Made of green mung bean starch, they are usually used as an interesting ingredient to accompany meats or other vegetables in a normal "rice meal." They are popular throughout China, Southeast Asia and Japan.


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