Title: Szechuan Mustard Soup
Categories: Chinese Soup
Yield: 1 Servings

1	ts	Soy sauce,
1/2	ts	Toasted sesame oil,
1	ts	Corn starch)
2		Stalks green onion cut into
1		" sections
2	tb	Cooking oil
2	tb	Shredded Szechuan mustard
1/2	oz	Bean thread (softened in hot
		Water)
3	c	Soup stock (unseasoned)

Heat the wok, pour in the cooking oil and add the green onion. Stir fry until the fragrance is released (the onion will show some brown spots). Add the shredded pork, separating into individual shreds and stir fry for an additional minute or two. When the color of the meat turns lighter, pour in the chicken stock. Add the bean threads. When the soup boils add the Szechuan mustard. Serve.

Notes:

Bean threads are popular for this dish, but one can do without them. Szechuan mustard itself is salty; therefore no salt or soy sauce is called for in this recipe. Some people like to rinse and soak the mustard before using it; in this case a small amount of salt or soy sauce may be needed. Some chefs like to use sliced, instead of shredded pork. If this is done the mustard should also be sliced. If some colorful vegetables are added this makes a beautiful dish indeed.

1/4 cup shredded pork (previously marinated with

From: Fanofpern@aol.Com Date: 03 Jul 97 Eat-L List (Recipes And Food Folklore) Ä

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