Zha Cai and pork soup

Ingredients for 4 servings:

• 500 ml broth (poultry broth)
• 80 g vegetables (Zha Cai)
• 100 g pork schnitzel
• 1 carrot(s)
• 20 g Asian mushrooms, dried
• Water for soaking
• 2 sprigs coriander leaves
• 1 tbsp rice wine or dry sherry
• 1 tsp sesame oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Chinese cuisine

Zha Cai is a salty pickled Chinese mustard vegetable. It’s easy to find in shrink-wrapped form in Asian stores. First, soak the dried mushrooms for half an hour. Peel the carrot and cut it into thin slices, and cut the zha cai into narrow strips. Bring the broth to a boil and cook all the vegetables for five to ten minutes, until the carrots are tender. Season with rice wine and a little sesame oil. Cut the pork cutlet into thin strips and simmer in the soup for one minute. Normally, no additional salt is necessary because of the zha cai, but season again anyway. Sprinkle with chopped coriander before serving.