Serving
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Pork & Szechuan Vegetable Soup
China - South
   
Serves
Effort:
Sched:
DoAhead:  
4 soup  
**
30 min  
Yes
A light, simple soup with fairly intense flavors. As with other simple soups a lot depends on the quality of the stock used.




9
2
4
1/2
4
1/4
tt
tt
oz
t
oz
in
c
t

Pork, lean (1)
Cornstarch
Szechuan Vegetable (2)
Ginger
Stock
Pepper (3)
Scallions
Sesame Oil
  1. Slice PORK about 1/8 inch thick, then into strips about 1/4 inch by 1-1/2 inches long. Mix with Cornstarch until coated.
  2. Cut SZECHUAN VEG into strips of similar size as the pork (if not already in strips). Rinse thoroughly to reduce the saltiness.
  3. Smack GINGER with your kitchen mallet to crush it moderately.
  4. Heat Stock to boiling and add Ginger and Pork. Stir to separate the strips. Simmer for about 15 minutes.
  5. Stir in Szechuan Veg and simmer a few minutes more. Season with Pepper.
  6. Cut green part of SCALLIONS into short rings or slivers.
  7. Serve hot with a few drops of Sesame Oil (dark) sprinkled over and garnished with Scallions.
NOTES:
  1. Pork:   Weight is boneless and after removing any excess fat..
  2. Szechuan Vegetable:   This is a pickle made from the lower stem of a mustard cultivar with strangely swollen stems. It is generally available canned in markets serving an East Asian community, but sometimes is available in bulk. For details see our Szechuan Vegetable page.
  3. Pepper:   The Chinese don't like little black specs, so they use White Pepper. Black Pepper has more flavor, and that's what I use, but then I'm one of those despised barbarians.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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