Free Chinese Recipes

Ingredients

• 1 large piece of Szechwan pickle about 50 g (2 oz)
• 100 g (1 lb) lean and-fat pork
• 225 g (1/2 lb) bamboo shoots
• 1 bundle of asparagus
• 500 ml (1 pint) water
• 750 ml (1 1/2 pints) meat or chicken stock
• 15 ml (1 tablespoon) soy sauce
• 7 ml (1/2 tablespoon) sesame oil

Serve 4

** Free Chinese Recipes **

Method:

1. Cut the pickle, pork and bamboo shoots into double of triple matchstick-thick slivers. Clean and remove roots from asparagus.

2. Place the pickle, pork, bamboo shoots and asparagus in a pan and pour in 500ml/1 pint water. Bring to the boil, reduce the heat and simmer gently for 30 minutes. Add the stock, and continue to simmer gently for 20 minutes.

3. Adjust seasoning. Sprinkle with sesame oil and soy sauce. Simmer for a further 4-5 minutes, and serve in individual bowls or a large tureen from which diners may help themselves.