Читать книгу Ching’s Chinese Food in Minutes - Ching-He Huang - Страница 15

My grandmother was the best cook in our family, incredibly creative and inspiring, and she used to make a soup similar to this, quite often with the addition of crunchy freshly boiled and sliced bamboo shoots.

SERVES 4

1 tablespoon groundnut oil

2cm/³/₄ inch piece of fresh root ginger, peeled and sliced

6 large pork spare ribs, each cut into thirds and rinsed in cold water

1 tablespoon Shaohsing rice wine or dry sherry

1 small carrot, diced

2 ripe red tomatoes, sliced and any hard centres discarded

1 litre/1³/₄ pints water

1 tablespoon vegetable bouillon powder or stock powder

40g/1¹/₂oz golden needles (dried lily flowers), pre-soaked in hot water for 20 minutes, then drained, or 75g/3oz tinned bamboo shoots

1 tablespoon light soy sauce

1 teaspoon toasted sesame oil

1 pinch of ground white pepper

1 Heat a pan over a medium heat and add the groundnut oil. When the oil starts to smoke, add the ginger and stir-fry for a few seconds, then add the pork ribs and stir-fry for 2 minutes until browned. As the ribs start to turn brown, add the rice wine or sherry.

2 Add the carrot, tomatoes and water and stir in the bouillon powder. Simmer, uncovered, on a medium heat for 10 minutes, skimming off any scum on the surface of the soup as necessary.

3 Add the golden needles or bamboo shoots and simmer for 5 minutes. Season with the soy sauce, sesame oil and white pepper and then serve immediately.