Escarole and Noodle Soup Recipe
Ingredients
| Chicken broth | 6 Cup (16 tbs) | |
| 1 large head of escarole | ||
| Peanut oil | 2 Tablespoon | |
| 1/2 pound of shredded lean pork | ||
| Cooked | 1 Cup (16 tbs), drained | |
| Soy sauce | 2 Tablespoon | |
| Salt | To Taste | |
Directions
Heat the broth in a large saucepan.
Separate, trim, wash, and dry the leaves of the escarole.
Coarsely chop the leaves and stir them into the hot broth.
Cover and simmer 5 minutes.
Heat the oil in a trypan, add the pork and saute, stirring, for 7 minutes or until the strips are browned.
Remove the pork and add it to the saucepan with the broth and escarole.
Stir in the cellophane noodles and soy sauce.
Taste for seasoning.
Simmer for 2 minutes and serve.
Separate, trim, wash, and dry the leaves of the escarole.
Coarsely chop the leaves and stir them into the hot broth.
Cover and simmer 5 minutes.
Heat the oil in a trypan, add the pork and saute, stirring, for 7 minutes or until the strips are browned.
Remove the pork and add it to the saucepan with the broth and escarole.
Stir in the cellophane noodles and soy sauce.
Taste for seasoning.
Simmer for 2 minutes and serve.
Chef
