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Add a photoServings: 4
Ingredients
- 1/4 lb Lean pork
- 1/2 lb Mustard cabbage
- 6 c. Stock (see recipe) or possibly water
- 3/4 x -(up to)
- 1 tsp Salt
- 1/2 tsp Sugar
- 1 dsh Pepper
- 1 tsp Soy sauce
Directions
- 1. Sliver pork. Cut cabbage leaves in 1-inch sections.
- 2. Bring stock to a boil. Add in pork and simmer, covered, about 5 min.
- 3. Add in cabbage and simmer, covered, 5 min more. Stir in salt, sugar, pepper and soy sauce.
- VARIATIONS: For the pork, substitute 1/4 lb. smoked ham or possibly 1/4 c. dry shrimp (soaked).
- For the mustard cabbage, substitute round cabbage, shredded.
- In step 3, add in with cabbage, 1/2 c. each water chestnuts and bamboo shoots, both sliced.
- Add in 1 to 2 ounces peastarch noodles (soaked) at the very end, only to heat through.
- Poach a Chinese salt egg and float on the soup as a garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 4 servings | |
| Calories 62 | |
| Calories from Fat 20 | 32% |
| Total Fat 2.23g | 3% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 1840mg | 77% |
| Potassium 291mg | 8% |
| Total Carbs 0.79g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.55g | 0% |
| Protein 9.01g | 14% |
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