Nothing fancy about this soup++its just simple, delicious and refreshing. Cut the pork into thin slices and combine with the sugar, soy sauce, wine, cornstarch and oil. Set aside. Peel, halve and seed the cucumber. Cut crosswise into 1/4-inch thin slices. Bring stock and ginger to a boil. Add the pork and reduce to a lively simmer; simmer for 10 minutes. Add cucumber and simmer until translucent, about 3 minutes. Garnish with the optional ham and coriander. Serves 6 as part of a multiple-dish Chinese meal. PER SERVING: 65 calories, 6 g protein, 4 g carbohydrate, 2 g fat (1 g (1 g saturated), 13 mg cholesterol, 101 mg sodium, 0 g fiber. Joyce Jue, San Francisco Chronicle, 11/23/92. Posted by Stephen Ceideberg; December 2 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 138 (57%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||20 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 22.3mg||7 %|
|Sodium 642mg||22 %|
|Potassium 436.4mg||11 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 14.7g|
|Protein 9.6g||14 %|
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Calories per serving: 241
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