Title: Pork and Vegetable Soup B1
Categories: Pork Chinese Soup
Yield: 6 Servings
| 4 | oz | BONELESS FRESH PORK, CUT FROM HAM OR FILETED FROM THE RIB SE |
| 1 | | PIECE SZECHUAN PICKLED VEGGY SIZE OF AN EGG |
| 1/2 | | BAMBOO SHOOT |
| 4 | | SNOW PEAS |
| 1 | qt | WATER |
Slice semi-frozen pork with the grain into pieces 1/6-in. thick & 2 in.
long. Neatly stack the slices in an overlapping row, making sure that the
grain of each slice is parallel to the grain of its adjacent slices. Still
cutting with the grain, cut pork into shreds 1/6-in. wide. Wash the pickled
vegetable under cold running water, taking care to remove all of the
pickling material. Cut it into thin slices 1/6-in. wide. Rinse bamboo shoot
under cold running water. Cut it into thin lengthwise slices 1/2-in. thick.
Cut slices into shreds 1/6-in. thick. Rinse and pull strings from ends of
snow peas. Cut lengthwise into fine shreds. Heat 1 qt. water in a wok or
heavy saucepan until it is at a full rolling boil. Add all the pork shreds
at once and stir with chopsticks until they separate from each other and
change color from pink to gray. Temperature(s): HOT Effort: DIFFICULT Time:
00:40 Source: UNCLE TAI'S Comments: SOUTH POST OAK, HOUSTON Comments: BEER:
TSINGTAS CHINESE BEER