Shredded Pork and Cellophane Noodle Soup

By carvalhohm

Ingredients

• For The Seasonings:
• 2 tablespoons peanut oil
• 2 slices fresh ginger, cut ¼ inch thick
• 4 ounces pork fillet, shredded into 2-inch lengths
• 2 teaspoons dry sherry
• 6 cups chicken broth
• 6 dried mushroom, soaked for soaked for 45 minutes, stalks removed and thinly sliced
• 1/2 cup carrot, cut into ¼-inch thick julienne
• 1 cup zucchini, cut into ¼-inch thick julienne
• 1 1/2 tablespoons Sichuan preserved vegetables (jar choi), available in Chinese stores (optional)
• 1 ounce cellophane noodles, soaked for 30 minutes in warm water and cut into 6-inch lengths
• 1/2 teaspoon salt
• pinch white pepper
• 1/4 teaspoon sugar
• 1/2 teaspoon sesame oil

Details

Servings 7
Adapted from thomcooks.com

Preparation

Step 1

Heat a stockpot, then add the oil and heat until just it is just beginning to smoke.

Sauté the ginger slices, and stir-fry the shredded pork, until the color changes.

Pour in the rice wine. Add the broth, mushrooms and carrot and simmer for 10 minutes.

Add the zucchini, preserved mustard greens, bean curd and cellophane noodles and simmer for 2 minutes.

Stir in the seasonings and serve in a soup tureen.