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Categories:
rice cooking oil pork chops scallions garlic cayenne paprika water celery zucchini salt soy sauce Asian sesame oil white fresh ground black pepper
Viewed: 48 - Published at: 2 years agoIngredients
- 1 cup rice
- 2 tablespoons cooking oil
- 1 pound boneless pork chops, cut into approximately 1 1/2-by-1/4-by-1/4-inch strips
- 3 scallions, white bulbs and green tops chopped and reserved separately
- 3 cloves garlic, minced
- 1/4 teaspoon cayenne
- 1/2 teaspoon paprika
- 5 cups water
- 2 ribs celery, sliced thin
- 1 zucchini, cut into 1/2-inch dice
- 3/4 teaspoon salt
- 4 teaspoons soy sauce
- 4 teaspoons Asian sesame oil
- 1 teaspoon white- or rice-wine vinegar
- 1 pound firm tofu, cut into 1/2-inch cubes
- 1/4 teaspoon fresh-ground black pepper
Method
- Bring a medium pot of salted water to a boil.
- Stir in the rice and boil until just done, 10 to 12 minutes.
- Drain.
- Meanwhile, in a large pot, heat the oil over moderately high heat.
- Add the pork, the scallion bulbs, the garlic, cayenne, and paprika and cook, stirring frequently, until the pork starts to brown, about 2 minutes.
- Add the water, celery, zucchini, and salt.
- Bring to a boil.
- Reduce the heat and simmer, partially covered, until the vegetables and pork are tender, 15 to 20 minutes.
- Stir in the soy sauce, sesame oil, vinegar, tofu, and pepper and cook for 5 minutes more.
- Stir the scallion tops into the soup.
- Put a mound of rice in the center of each of four bowls.
- Ladle the soup around the rice.
