Unicorn (Unicorn@Indenial.com)
Tue, 02 Mar 1999 19:22:59 -0500
Reader Karen Payne jumped to the head of the joke line with this ever
so topical food funny:
You know what the best thing is about hot Chinese food? It'll
Szechwan fire!
Our Szechwanese recipe today is a study in contrasts. The pork,
cucumbers, and black mushrooms provide a variety of colors, tastes,
and textures to please the eye as well as the palate. This soup has
the added benefit of being quite easy to prepare.
Pork and Cucumber Soup
4 cups (1 L) water
2 thin pork chops, trimmed of fat and bones,
and cut into 1/2 inch (1 cm) dice
4 or 5 large dried black mushrooms*, soaked in hot
water for 5 minutes and cut into 1/2 inch (1 cm) pieces
2 small cucumbers, peeled, cut in half lengthwise,
seeds removed, and cut into 1/2 inch (1 cm) dice
Salt to taste
1 scallion (spring onion) cut crosswise into pieces
1/4 inch (5 mm) wide (both white and green parts)
1/2 tsp (2 ml) sesame oil
* Available in finer supermarkets and Asian specialty shops
Bring the water to a boil in a large sauce pan. Add the cubed pork,
bring to a boil again, and reduce the heat. Simmer covered for 30
minutes. Remove any scum that floats to the surface. Add the
mushrooms, cucumbers, and salt and simmer for 10 minutes. Immediately
before serving add the scallions and the sesame oil, or add to
individual serving bowls after ladling the soup. Serves 4 to 6.
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