The fifteenth recipe I made with the Eating with Ellie group is Chinese Vegetable Soup with Pork, is found on page 64 of Ellie Krieger's cookbook Weeknight Wonders, and was Chaya's pick for the group this week.
Ingredient list: pork tenderloin, oil, mushrooms, scallions, fresh ginger, chicken broth, bok choy, snow peas, baby corn, canned bamboo shoots, and salt.
Usually Ellie's recipes are straightforward and easy to execute. This one was a bit confusing. It says that it is a soup but many of the ingredients were left in larger sizes than what I usually use for soup, especially the pork which was supposed to be in quarter inch round pieces sliced from the tenderloin. I wasn't sure how this was all supposed to work, i.e. if we were supposed to eat the soup with a knife and fork to cut the pieces smaller, etc.
After a quick survey of the group, Sarah, who is actually living in Singapore at the moment, thought that we were meant to use chopsticks for the veggies and meat and to use the spoon for the broth. So that's what I did, I made things in sizes that I could easily handle with chopsticks and seemed appropriate sizes for a small bite...the pork I sort of sliced into thick ribbons.
The taste was nice, very light, clean, and fresh-tasting (I always think ginger does that to a recipe). All in all it was an enjoyable dinner.
If you wonder how the others did this week, click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe was chosen by Peggy, is Asparagus and Mozzarella Pizza, and is found on page 215 of Ellie Krieger's cookbook Weeknight Wonders. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)