What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7403053 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Green and Black Soup

Soups and Congees

Green and Black Soup
1 silk squash, ribs removed by peeling them
1/4 pound pork loin, cut into thin slices, then each slice into thin strips
1 Tablespoon rice wine
1 Tablespoon water chestnut flour
1/4 teaspoon ground white pepper
1 Tablespoon wolfberries, optional
1 scallion, mince white part and slice the green thinly
1 black mushroom, soaked in warm water twenty minutes and slices thinly
1/2 cup thinly sliced bamboo shoots
4 cups chicken or vegetable broth
1. Cut the silk squash across the narrow way to make four pieces. Cut each of these in half the long way and then angle cut each strip.
2. Mix pork strips with wine, water chestnut flour and white pepper and marinate for ten minutes.
3. Heat broth, but do not bring it to the boil. Add silk squash, the pork mixture, wolfberries, the white part of the scallions, the mushrooms, and the bamboo shoots and simmer for fifteen minutes. Add scallion tops, simmer another minute, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720