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 Seasonning: 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. |