Recipe for cooking chinese cabbage soup

Recipes from China :: Chinese Soups and Stews

1/2 ounce dried shrimp
1/2 ounce cellophane noodles (fen szu)
1 (2 pound) Chinese cabbage
1/2 pound lean pork loin or shoulder
2 Tbsp. lard or canola (or other vegetable) oil
1 tsp. soy sauce
1 thin slice ginger
3 c. boiling water
1 Tbsp. salt
1 Tbsp. sherry

Wash dried shrimp; drain. Soak in hot water.

Soak cellophane noodles separately in hot water for 15 mins.

Separate leaves of cabbage; wash and drain. Stack leaves together and slit into halves lengthwise, then cut into 2-in. long sections.

Slice pork thinly across the grain.

Heat lard or oil in saucepan. Add pork slices and stir fry until whitish in color. Add dried shrimp with their soaking water, drained cellophane noodles, soy sauce, ginger, boiling water and salt. Bring to boil again. Add cabbage and cook over med. heat for 20 mins.

Just before serving add sherry and let it come to a boil again.