Chinese cabbage soup with pork and fen szu (cellophane noodles).

Chinese Cabbage Soup

1/2 ounce dried shrimp

1/2 ounce fen szu (cellophane noodles)

1 Napa cabbage, about 2 pounds, washed and sliced thin

1/2 pound pork loin or shoulder, sliced thinly across the grain

2 tablespoons vegetable oil

1 tablespoon soy sauce

1/2 tablespoon fresh ginger root, peeled and finely minced

3 cups boiling water

2 teaspoons salt

1 tablespoon sherry

1. Rinse dried shrimp. Drain. Soak in hot water.
2. Soak fen szu separately in hot water for 15 minutes.
3. Heat oil in saucepan until hot; add pork slices and stir fry for 2 to 3 minutes, or until browned and no longer pink.
4. Add dried shrimp with their soaking water, drained fen szu, soy sauce, ginger, 3 cups boiling water, salt. Bring to boil again. Add cabbage and cook over medium heat for 20 minutes.
5. Just before serving add sherry and bring to a boil again. Serve hot.

Serves 4.