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How to Prepare / Make / Cook - ?Chinese food menu online

Watercress is a popular green vegetable among the Cantonese. It is often served stir-fried or in soups.

2 cups watercress sprigs (about 3 ounces)
1/3 cup shredded lean pork (about 3 ounces) (page 44)
½ teaspoon dry sherry
1 teaspoon cornstarch
4 cups Chinese chicken broth (page 64) plus 1 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
Salt to taste

1. Wash the watercress and discard any wilted or yellowed leaves. Drain and cut the sprigs into 3-inchy pieces. Set aside.
2. Place the pork in a bowl, add the sherry and cornstarch, and stir together well. Set aside.
3. Combine the chicken broth and gingerroot in a medium saucepan and place over medium-high heat. When the broth comes to a boil, mix up the pork again, stir it into the broth, and bring back to a boil. Add the watercress and stir for about 30 seconds, or just until the watercress is wilted. Remove from the heat and discard the gingerroot. Salt to taste. Serve immediately.