Chinese food buffet

How to Prepare / Make / Cook - ?Chinese food buffet

Chinese food buffet :

Snow Cabbage with Shredded Pork Soup

Snow cabbage (page 25), sold in cans in Asian markets, is a handy ingredient to keep in your pantry for flavoring otherwise simple dishes like soup noodles or stir-fry. A small dish of pickled snow cabbage is a sometimes served as a condiment with breakfast rice gruel, known as congee. You can substitute shredded chicken for the pork in this recipe.

½ cup shredded lean pork (4 ounces) (page 44)
1 teaspoon cornstarch
1 teaspoon light soy sauce
½ teaspoon dry sherry
4 cups Chinese chicken broth (page 64) Plus ½ teaspoon salt or
1 (13 ¾ ounce) can chicken broth and enough water to make 4 cups
2 slices unpeeled gingerroot, 1 x 1/8 inch each
¼ cup canned snow cabbage, coarsely chopped
¾ cup shredded firm tofu (bean curd) (optional)
Salt to taste.

1. Place the pork in a bowl, stir in the cornstarch, soy sauce, and sherry, and mix well. Set aside.
2. Combine the chicken broth and gingerroot in a medium saucepan and bring to a boil over medium-high heat. Add the pork mixture and stir to cook the meat evenly and to keep the shreds separate.
3. When the pork shreds change color and separate, add the snow cabbage and the bean curd, if using. Stir gently. Bring the soup back to a boil, then remove from the heat. Add additional salt to taste. Serve hot.