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5 c Chicken stock, strained 1/2 c Rice stick noodles, soaked
-and fairly clear 1 ts Thin soy sauce
1/8 lb Boneless pork butt 1 Pinch sugar
1/3 c Dried bamboo shoot tips, 2 ts White vinegar
-soaked and shredded 1/2 ts Sesame oil
1 Green onion
4 servings
Preparation: Wash and soak dried bamboo shoots in warm water for 1 hour;
shred in 1" pieces. Slice pork butt into 1" matchsticks. Wash and trim
green onion, shred on the bias into 1" pieces. Soak rice stick noodle in
warm water until soft. Cooking Soup: In sauce pan, heat broth. When it
reaches gentle boil, add pork, mushrooms, bamboo shoots, soy sauce and
sugar; simmer 10 minutes. Add soaked rice stick noodles; simmer for another
10 minutes. A minute before removing from heat, add vinegar and sesame oil;
stir. Remove to serving bowl; garnish with shredded green onions. Serve.
Serves 4
-and fairly clear 1 ts Thin soy sauce
1/8 lb Boneless pork butt 1 Pinch sugar
1/3 c Dried bamboo shoot tips, 2 ts White vinegar
-soaked and shredded 1/2 ts Sesame oil
1 Green onion
4 servings
Preparation: Wash and soak dried bamboo shoots in warm water for 1 hour;
shred in 1" pieces. Slice pork butt into 1" matchsticks. Wash and trim
green onion, shred on the bias into 1" pieces. Soak rice stick noodle in
warm water until soft. Cooking Soup: In sauce pan, heat broth. When it
reaches gentle boil, add pork, mushrooms, bamboo shoots, soy sauce and
sugar; simmer 10 minutes. Add soaked rice stick noodles; simmer for another
10 minutes. A minute before removing from heat, add vinegar and sesame oil;
stir. Remove to serving bowl; garnish with shredded green onions. Serve.
Serves 4
