|Watercress||1⁄2 Bunch (50 gm)|
|Lean pork||1⁄8 Pound|
|Chicken stock||2 3⁄4 Cup (44 tbs)|
|Grated fresh ginger root||1⁄2 Teaspoon|
|Soy sauce||1⁄2 Teaspoon|
|Dry sherry||1 Teaspoon|
1 Wash and dry the watercress. Reserve 4 small top clusters for garnish. Remove the thick stems and cut the rest up roughly. Cut the pork into very small slivers; trim and thinly slice the scallions.
2 Put into a pan the chicken stock, gingerroot, soy sauce, sherry, the pork, sliced scallions and salt and pepper to taste. Remember the stock is already well seasoned.
3 Bring to a boil, cover and simmer for 15 minutes. Add the water- cress and simmer the soup for 3 more minutes. Serve at once, garnishing each bowl with a sprig of watercress.