Pork & Szechuan Vegetable Soup

Click to Enlarge	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
Scallions
Sesame Oil

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.
Cut SZECHUAN VEG into strips of similar size as the pork (if not already in strips). Rinse thoroughly to reduce the saltiness.
Smack GINGER with your kitchen mallet to crush it moderately.
Heat Stock to boiling and add Ginger and Pork. Stir to separate the strips. Simmer for about 15 minutes.
Stir in Szechuan Veg and simmer a few minutes more. Season with Pepper.
Cut green part of SCALLIONS into short rings or slivers.
Serve hot with a few drops of Sesame Oil (dark) sprinkled over and garnished with Scallions.

NOTES:

Pork: Weight is boneless and after removing any excess fat..
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 my Szechuan Vegetable page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch