2 pork chops

1 tablespoon sesame oil

1 tablespoon sherry

1 tablespoon dark soy sauce

Pepper

¼ pound (4 ounces) Chinese preserved vegetable*

4 cups Basic Chicken Broth (see recipe on page 3)

2 scallions

• Debone the pork chops and trim off the fat (discard the bones and fat). Using a sharp knife, cut the meat into the thinnest slices. In a bowl, toss the meat with the oil, sherry, soy sauce, and pepper, coating all the pieces. Refrigerate for 45 minutes.

• Pour the sauce off the preserved vegetable, discarding the sauce. Thinly slice the vegetable.

• Pour the broth in a soup pot. Bring to a boil, reduce to a simmer, and add the meat and the vegetable. Stir to separate the meat slices. Cook for 10 minutes.

• Finely chop the scallions, including the green parts. Stir in and cook for 1 more minute.

* Look for a jar of any such Chinese version; similar to the hot Korean Kim Chi, these are like pickles.

Serves 4

For better flavor, use a good quality dry sherry wine instead of so-called “cooking sherry.”