Friday, October 24, 2008

Long Soup

Serves: 6-8


8 spring onions
8 ounces (250 g) barbecue pork
1/4 small cabbage
1 tablespoon oil
4 cups warm chicken stock
1 1/2 tablespoons soy sauce
1/2 teaspoon grated ginger
1/2 cup bamboo shoots
Salt and pepper

Microwave Method:

1. Peel spring onions, cut into thin diagonal slices. Slice pork and cabbage finely.
2. Heat oil in a large bowl for 2 minutes on HIGH. Add pork and cabbage, stir. Cook for 2-3 minutes on HIGH, stirring frequently.
3. Add stock, soy sauce and ginger. Cook uncovered for 7-8 minutes on MEDIUM.
4. Add spring onions, bamboo shoots, salt and pepper. Stir. Cook for 5 minutes on MEDIUM. Serve hot.

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