Szechwan Preserved Vegetable Soup

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Dec. 25, 2010


Preserved vegetables 1/2 Ounce , rinsed (15 Gram)
Pork 2 Ounce (60 Gram)
Water 1 Pint (600 Milliliter)
Spring onions 1
Sesame oil 1/2 Teaspoon
Cooking oil 2 Tablespoon


Cut the preserved vegetables and pork into shreds.

Cut the onion into 1-cm (1/2-in) lengths.

Heat 1 1/2 tablespoons of cooking oil and stir-fry the pork and onion for 30 seconds.

Then add the water and the preserved vegetables.

Bring to the boil and simmer for 2 minutes.

Serve sprinkled with sesame oil.

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 368Calories from Fat 308

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 34 mg1.42%

Total Carbohydrates 2 g0.7%

Dietary Fiber %


Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet