Mustard Greens Soup

Name: Mustard Greens Soup
Cuisine: Hakka
Ingredients: 1 teaspoon ginger juice mixed with 1 teaspoon Shao-Hsing wine or sherry; 1 cup cold water; 1 tablespoon fresh lemon juice; 1 tablespoon chopped fresh coriander (for a garnish); ½ pound fresh lean pork butt, cut into pieces 1½ by ½ by ⅛ inch; Pinch of white pepper; 3 cups Chicken Broth; 2 teaspoons cornstarch; ¼ teaspoon salt; ½ teaspoon sugar; 1 teaspoon sesame oil; 1 teaspoon light soy sauce; 2 teaspoons peanut oil; 1 cup mustard greens

Seun Choi Tong

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

The Hakka people use mustard greens to a greater degree than do the Cantonese. This dish illustrates the Hakka principle of cookery: fresh ingredients, cooked together simply, without complication, used in combination with foods that have been preserved and can be used repeatedly.

Ingredients

1 cup mustard greens
½ pound fresh lean pork butt, cut into pieces 1½

Asia
China
Cantonese
Guangdong Province
Soup

Method

Prepare the mustard greens: wash thoroughly to remove sand. Slice into pieces 1½ inches long by ¼ inch wide. Reserve.
Marinate the pork in the marinade for 20 minutes. Reserve