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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Long Soup
Yield: Makes 4 servings
Ingredients:
1-1/2
tablespoons vegetable oil
1/4
small head of cabbage, shredded
8
ounces boneless lean pork, cut into thin strips
6
cups chicken broth
2
tablespoons soy sauce
1/2
teaspoon minced fresh ginger
8
green onions with tops, diagonally cut into 1/2-inch slices
4
ounces Chinese-style thin egg noodles
Preparation:
1.
Heat oil in wok or large skillet over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink in center, about 5 minutes.
2.
Add chicken broth, soy sauce and ginger. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Stir in onions.
3.
Add noodles; cook just until noodles are tender, 2 to 4 minutes.
This recipe appears in:
Asian
