PORK & VEGETABLE SOUP B1

      Title: PORK & VEGETABLE SOUP B1
  Categories: Pork, Soups
       Yield: 6 Servings
  
       4 oz BONELESS FRESH PORK, CUT
            -FROM HAM OR FILETED FROM
            -THE RIB SECTION OF LOIN, IN
            -THE SHAPE OF BLOCK 2 IN.
            -LONG
       1    PIECE SZECHUAN PICKLED VEGGY
            -SIZE OF AN EGG
     1/2    BAMBOO SHOOT
       4    SNOW PEAS
       1 qt WATER
  
   Slice semi-frozen pork with the grain into pieces 1/6-in. thick & 2
   in. long. Neatly stack the slices in an overlapping row, making sure
   that the grain of each slice is parallel to the grain of its adjacent
   slices. Still cutting with the grain, cut pork into shreds 1/6-in.
   wide. Wash the pickled vegetable under cold running water, taking
   care to remove all of the pickling material. Cut it into thin slices
   1/6-in. wide. Rinse bamboo shoot under cold running water. Cut it
   into thin lengthwise slices 1/2-in. thick. Cut slices into shreds
   1/6-in. thick. Rinse and pull strings from ends of snow peas. Cut
   lengthwise into fine shreds. Heat 1 qt. water in a wok or heavy
   saucepan until it is at a full rolling boil. Add all the pork shreds
   at once and stir with chopsticks until they separate from each other
   and change color from pink to gray. Temperature(s): HOT Effort:
   DIFFICULT Time: 00:40 Source: UNCLE TAI'S Comments: SOUTH POST OAK,
   HOUSTON Comments: BEER: TSINGTAS CHINESE BEER
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