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Pork and Mustard Cabbage Soup

1/4 lb Lean pork
1/2 lb Mustard cabbage
6 c Stock (see recipe) or water
3/4 -(up to) 1 ts Salt
1/2 ts Sugar
1 ds Pepper
1 ts Soy sauce


Sliver pork. Cut cabbage leaves in 1-inch sections.


Bring stock to a boil. Add pork and simmer, covered, about 5 minutes.


Add cabbage and simmer, covered, 5 minutes more. Stir in salt, sugar, pepper and soy sauce.


VARIATIONS: For the pork, substitute 1/4 pound smoked ham or 1/4 cup dried shrimp (soaked).


For the mustard cabbage, substitute round cabbage, shredded.


In step 3, add with cabbage, 1/2 cup each water chestnuts and bamboo shoots, both sliced.


Add 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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