Ginger Soup

Name: Ginger Soup (Lo Geung Yuk Pin Tong)
Cuisine: China
Ingredients: 2½ teaspoons sugar; 3 teaspoons cornstarch; 1 cup snow peas: remove strings and both ends, wash, cut into ¼-inch julienne; 1 egg white, beaten; 5½ cups chicken broth; 1½ teaspoons Shao-Hsing wine or sherry; 2 tablespoons cloud ears: soak in hot water for 30 minutes, wash, reserve; 2 scallions: discard both ends, wash, dry, cut into ½-inch diagonal pieces; 3 tablespoons Szechuan Mustard Pickle: slice into pieces ¼ by 1 inch; 2 teaspoons sesame seed oil; Pinch of white pepper; 3 teaspoons sesame oil; 2 teaspoons white vinegar; ¼ teaspoon salt; 2½ tablespoons fresh ginger, cut into ½-inch-square pieces; 2 cups cold water; 12 ounces lean pork, thinly sliced into pieces ½ by 1½ inches

Lo Geung Yuk Pin Tong

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

What makes this traditional Hunanese soup so unusual is that it is based on ginger, a circumstance that as far as I know is unique to that Chinese province. It is also delicious.

Ingredients

12 ounces lean pork, thinly sliced into pieces ½ by 1½ inches

Asia
China
Gluten-free
Hunan
Soup

Method

Marinate pork for 30 minutes. Reserve.
Place chicken broth and water in a large pot over high heat, cover, and bring to a boil. Add ginger, cloud ears, and mustard pickle; bring back to a boil, lower heat, and cover. Let cook for 7 minutes.
Turn heat to high. Add pork and marinade; stir, separating pork with a wooden spoon. Let the soup come back to a