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Shredded Pork and Cellophane Noodle Soup

Source: The Heritage of Chinese Cooking
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Active Time:  10 Minutes
Total Time:  1 Hour 5 Minutes
  Serves 6-8
The Chinese do not really consider cellophane noodles as a "staple." Made of green mung bean starch, they are usually used as an interesting ingredient to accompany meats or other vegetables in a normal "rice meal." They are popular throughout China, Southeast Asia and Japan.
2 tablespoons peanut oil
2 slices fresh ginger, cut 1/4 inch thick
4 oz pork fillet, shredded into 2-inch lengths
2 teaspoons Chinese Shaoxing rice wine (available at Chinese stores) or dry sherry
6 cups Family Chicken broth
6 dried mushrooms (available at Chinese stores), soaked for 45 minutes, stalks removed and thinly sliced
1/2 cup carrot, cut into 1/4-inch  thick julienne
1 cup  zucchini, cut into 1/4-inch thick julienne
1 1/2 tablespoons preserved mustard greens (mui choi) or Sichuan preserved vegetables (jar choi) (available at Chinese stores), shredded (optional)
1 oz cellophane noodles (fun si), soaked for 30 minutes in warm water and cut into 6-inch  lengths
For the seasonings:
1/2 teaspoon salt
Pinch of white pepper
1/4 teaspoon sugar
1/2 teaspoon sesame oil
Other necessary recipes:
Family Chicken Broth
Shredded Pork and Cellophane Noodle Soup Recipe at
Heat a stockpot, then add the oil and heat until just it is just beginning to smoke. Saute 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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6-8
Calories: 228
Fat. Total: 19g
Fiber: 1g
Carbohydrates, Total: 7g
Sodium: 348mg
% Cal. from Fat: 75%
Cholesterol: 30mg
Protein: 7g
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