Title: Fish-Vegetable Soup
Categories: Chinese Fish Vegetable Soup Pork
Yield: 1 Servings

1 1/2	lb	Boneless white fish such as
		Haddock or cod
1	tb	Sherry or rice wine
2	oz	Leafy greens*
1		You tiao**
		Oil for deep frying
1	ts	Scallion greens; minced
1	ts	Toasted sesame seeds; or
		Chopped peanuts (optional)
2	ts	Salt
1	ts	;MSG (substitute 1/2 t salt,
1	ts	Sugar)
6	c	Pork, chicken, or fish
		Stock
		Pepper

* use a dark green but tender green, such as spinach or ong tsai or watercress (my favorite)

** "Chinese cruller"; if unavailable, substitute fried chow mein noodles, fried bean curd, or omit altogether

Slice fish as thin as possible; toss with sherry.

Rinse and pick over greens, discarding stems.

Cut you tiao into bite-sized pieces. Fry in deep fat for 1 min. Drain.

In a heatproof serving bowl, put down the greens in a layer, followed by the fried you tiao (or substitute), followed by fish, which should be layered in thin overlapping layers over the other ingredients (like putting lox on a platter). Sprinkle sesame seeds and scallion bits over this.

Combine salt, MSG, and stock in a thin pot and bring to a rapid boil. Pour the boiling soup over the fish and vegetables, which will cook immediately.

Grind a bit of pepper over and serve very hot.

From: mloo@juno.com (Michael Loo)

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