Preparation:
Nothing fancy about this soup--it's just simple, delicious and refreshing. Cut the pork into thin slices and combine with the sugar, soy sauce, wine, cornstarch and oil. Set aside.
Peel, halve and seed the cucumber. Cut crosswise into 1/4-inch thin slices.
Bring stock and ginger to a boil.
Add the pork and reduce to a lively simmer; simmer for 10 minutes. Add cucumber and simmer until translucent, about 3 minutes.
Garnish with the optional ham and coriander.
Serves 6 as part of a multiple-dish Chinese meal.
Joyce Jue, San Francisco Chronicle, 11/23/92 |
