Szechwan Mustard Pickle Pork Soup Recipe |
Ingredients: |
6 cups chicken or superior stock One 1-inch-thick slice fresh ginger, lightly crushed ¼ cup Szechwan mustard pickle, thinly sliced into pieces 2 inches by ½ inch ½ cup thinly sliced fresh bamboo shoots in pieces 2 inches x ½ inch ¾ cup straw mushrooms ½ cup baby corn, sliced lengthwise into quarters ⅛ teaspoon freshly ground white pepper ¼ pound lean boneless pork loin, thinly sliced 2 tablespoons Chinese cooking wine or dry sherry a pinch of salt (optional – mustard pickle is already salty) 1½ teaspoons sesame oil 2 tablespoons finely sliced fresh coriander (cilantro) |
Method: Place the stock, ginger and Szechwan mustard pickle in a pot, cover, and bring to a boil over high heat. Lower the heat and simmer, leaving the lid cracked, for 5 minutes. Raise the heat and return to a boil. Add the bamboo shoots, mushrooms, corn and white pepper, stir well, and return to a boil. Lower the heat and simmer, leaving the lid cracked, for 5 minutes more. Raise the heat and return to a boil. Add the pork and wine, stir, and mix well. Return to a boil for about 1 minute. Taste to see if the salt is needed. Turn off the heat. Add the sesame oil and stir in thoroughly. Transfer to a heated tureen, sprinkle with the coriander and serve with steamed jasmine rice. |
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