Red-in-Snow Soup with Pork (Shanghai)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
5-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 ounces cellophane noodles 4 ounces lean pork 3 tablespoons peanut or corn oil
4 to 6 scallions, cut into 1-inch sections, white and green parts separated 1 small can red-in-snow or 7 ounces, chopped (labeled pickled cabbage on the can) FOR THE MARINADE: 2 teaspoons thin soy sauce
1/2 teaspoon sugar 1 teaspoon Shaohsing wine or medium-dry sherry 4 to 6 turns white pepper mill
1-1/2 teaspoons potato flour 1 tablespoon water 1 or 2 teaspoons sesame oil



1 With a pair of scissors, cut the cellophane noodles into shorter lengths, about 3 inches, for easier handling when cooked. Soak in about 1-1/2 pints boiling water for about 30 minutes. Drain.
2 Cut the pork into matchstick-sized pieces. Put into a bowl.
3 PREPARE THE MARINADE: Add the soy sauce, sugar, wine or sherry, pepper, potato flour and water to the pork. Let marinate for about 15 minutes. Blend in the sesame oil.
4 Put 2 pints of water in a large saucepan and bring to a boil. Add the oil, white scallions and cellophane noodles. Pour in the red-in-snow and return to a gentle simmer.
5 Add the pork to the saucepan and, using a pair of chopsticks or a fork, separate thestips. Simmer until the pork has cooked and turned opaque; this should not take more than 1 minute. Add the green scallions. Transfer to warm soup tureen and serve.

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