Tuesday, February 10, 2009

Pork And Szechuan Preserved Vegetable Soup

This easy and fast to cook soup is my family's favorite. There are only 3 ingredients, lean pork, zha cai aka szechuan preserved vegetable and stock in this quick soup. If i should boil zha cai with pork ribs, i usually add in tomatoes. Read about this vegetable Zha Cai here and below are pictures of the can and the vegetable. I like to cook this vegetable shredded, so, look for the shredded ones instead of whole.

1/2 lb lean pork - slice
1/4 cup shredded szechuan preserved vegetable
1 cup chicken stock
1 cup water
Cilantro/spring onion
1 tbsp soya sauce
1 tbsp tapioca starch
1/4 tsp sugar
1/4 tsp pepper

Mix sliced pork with marinate and leave aside.
Put chicken stock, water and shredded szechuan vegetables in a corningware casserole and bring to the boil. Lower heat and let it simmer for about 10 - 15 minutes until the vegetable is soft.
Add in the marinated pork and stir to loosen the pork slices. Bring back to the boil.
Sprinkle cilantro or spring onions and serve hot.
This soup is also very good with noodles, especially rice vermicelli.



LunaMoonbeam said...

That looks so good! I only use my ja choi with's time to try something new!!

Anonymous said...

I have only eaten
zha cai when fried
with lean pork and

pigpigscorner said...

A perfect winter soup! I love adding szechuan preserved veg to ABC soup!

Anonymous said...

Hi Lily, I added some toufu, button mushrooms and some tomatoes to this szechuan soup! Add cilantro n shallots - simply sedap!!!

Unknown said...

Auntie Lily, where do you find your Sichuan veggie in Denver?? I can't find it at all!

Unknown said...

ru jun

they can be found in most of the asian stores even h-mart. Look for it in the canned food aisle

Anonymous said...

I am going to prepare this soup but is this the same soup that you serve with "black vinegar" (chit choe) Thanks

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