This is a variation on hot and sour soup, but it is even simpler to prepare.
225 g (8 oz) lamb steak
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
2.5 ml (1/2 tsp) sesame oil
7.5 cm (3 in) piece cucumber
750 ml (1 1/4 pints) 3 cups stock
15 ml (1 tbsp) rice vinegar
salt and ground white pepper
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
2.5 ml (1/2 tsp) sesame oil
7.5 cm (3 in) piece cucumber
750 ml (1 1/4 pints) 3 cups stock
15 ml (1 tbsp) rice vinegar
salt and ground white pepper
method
1. Trim off any excess fat from the lamb and discard. Thinly slice the lamb into small pieces. Put it into a shallow dish and add the soy sauce, rice wine or sherry and sesame oil. Set aside to marinate for 25 - 30 minutes. Discard the marinade.
2. Halve the cucumber piece lengthways (do not peel) , then cut it into thin slices diagonally.
3. Bring the stock to a rolling boil in a wok. Add the lamb and stir to separate. Return to the boil, then add the cucumber slices, vinegar and seasoning. Bring to the boil once more, and serve at once.
2. Halve the cucumber piece lengthways (do not peel) , then cut it into thin slices diagonally.
3. Bring the stock to a rolling boil in a wok. Add the lamb and stir to separate. Return to the boil, then add the cucumber slices, vinegar and seasoning. Bring to the boil once more, and serve at once.
serving amount
serves 4
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