Lamb and Cucumber Soup
Serves 4
INGREDIENTS
1 tbsp light soy sauce
700ml/1/1/4 pints/3 cups Basic Stock
2 tsp Chinese rice wine or dry sherry
1 tbsp rice vinegar
1/2 tsp sesame oil
salt and ground white pepper, to taste
225g/8oz lamb steak
1 piece cucumber, 7.5cm/3in long
Lamb and Cucumber Soup
Trim off any excess fat from the lamb and discard. Thinly slice the lamb into small pieces. Marinate with the soy sauce, wine or sherry and
sesame oil for 25-30 minutes. Discard the marinade.
Halve the cucumber piece lengthways (do not peel), then cut into thin slices diagonally.
In a wok or saucepan, bring the stock to a rolling boil, add the lamb and stir to separate. Return to the boil, then add the cucumber slices,
vinegar and seasonings. Bring to the boil once more, and serve at once.
