| Chinese Cabbage Soup 1/2 ounce dried shrimp 1/2 ounce fen szu (cellophane noodles) 1 Napa cabbage, about 2 pounds, washed and sliced thin 1/2 pound pork loin or shoulder, sliced thinly across the grain 2 tablespoons vegetable oil 1 tablespoon soy sauce 1/2 tablespoon fresh ginger root, peeled and finely minced 3 cups boiling water 2 teaspoons salt 1 tablespoon sherry Rinse dried shrimp. Drain. Soak in hot water. Soak fen szu separately in hot water for 15 minutes. Heat oil in saucepan until hot; add pork slices and stir fry for 2 to 3 minutes, or until browned and no longer pink. Add dried shrimp with their soaking water, drained fen szu, soy sauce, ginger, 3 cups boiling water, salt. Bring to boil again. Add cabbage and cook over medium heat for 20 minutes. Just before serving add sherry and bring to a boil again. Serve hot. Serves 4. |
