1. Pork Chop Noodle Soup
   
2. Steamed Pear Balls over Chinese Mushrooms
   
3. Watercress and Water Chestnut Salad
   

Materials:
225 g (8 oz) egg noodles
450 g (1 lb) thinly sliced pork chops, cut into 5 cm (2 inch) squares
1 teaspoon chopped spring onions
2 teaspoons soy sauce
2 teaspoons sugar
1 teaspoon cornflour
pinch of freshly ground white pepper
5 tablespoons vegetable oil
1.2 litres (2 pints) chicken stock
salt
1 bunch watercress
2 spring onions, cut into 2.5 cm (1 inch) lengths
pinch of MSG


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Preparation time: 20 minutes plus marinading
Cooking time: 30 minutes


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2. Place the meat in a bowl with the spring onions. 1 tablespoon soy sauce, 1 teaspoon sugar, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 tablespoon wine, cornflour and white pepper. Mix well and leave to marinate for 30 minutes.

3. Heat 4 tablespoons of the oil in a wok. Add the pork and stir-fry until both sides are golden brown. Remove and drain. Pour off the oil.

4. Bring the chicken stock to the boil in a large pan. Add salt to taste and then drop in the blanced noodles and watercress. Bring back to the boil, then pour into a large heated serving bowl, or individual soup bowls.

5. Heat the remaining oil in the wok and add the spring onions, remaining wine, soy sauce, sugar and the MSG. Stir-fry for 2 minutes. Pile the prok on top of the noodles and add the sauce.

2. Steamed Pear Balls over Chinese ()

Materials:
12 dried Chinese mushrooms, soaked for 20 minutes in 150 ml (1/4 pint) warm water
1 chicken stock cube
225 g (8 oz) minced pork
100g (4 oz) canned water chestnuts, drained and finely chopped
1 egg white
1 tablespoon Chinese wine or dry sherry
pinch of salt
1 teaspoon MSG
225 g (8 oz) glutinous rice, soaked for 30 minutes, and drained
1 teaspoon cornflour
2 teaspoons water
parsley springs, to garnish


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Preparation time: 15 minutes plus soaking
Cooking time: about 1 hour


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1. Drain the mushrooms, reserving the soaking liquid. Remove the stems and return the mushrooms to the liquid together with the chicken stock cube. bring to the boil and simmer for 20 minutes until the mushrooms are soft.

2. Mix the minced pork with the water chestnuts, egg white, wine, salt, white pepper, and MSG. Make meatballs about the size of a walnut and roll them in the soaked rice until coated.

3. Drain the mushrooms and use them to line a lightly greased bowl. Fill the bowl with the meatballs, on top of the mushrooms. Place the bowl in a steamer over boiling water and steam for about 30 minutes.

4. Pour any excess liquid from the bowl into a pan over medium heat. Blend the cornflour with the 2 teaspoons water and stir into the pan until the sauce thickens. Pour the sauce over the bowl and garnish with parsley sprigs. Serve from the bowl.

3. Watercress and Water Chestnut Salad ()

Materials:
2 bunches watercress, washed, blanched and finely chopped
8 canned water chestnuts, drained
3 teaspoons soy sauce
3 teaspoons sesame oil
pinch of salt
1 teaspoon sugar
tomato slices, to garnish


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Preparation time: 10 minutes


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1. Place the chopped watercress and water chestnuts in a large salad bowl.

2. Mix together the soy sauce, sesame oil, salt and sugar. Sprinkle onto the watercress and chestnuts and toss together thoroughly. Chill and serve, garnished with sliced tomato.