Instructions: 1. Sliver pork, celery and scallions. Cut water cress in 2-inch sections, discarding tough stems.

2. Bring stock to a boil. Add pork and celery and simmer, covered, 10 to 15 minutes.

3. Add water cress, scallions and salt. Simmer, uncovered, until water cress turns dark green (about 3 minutes).

VARlATION: For the pork, substitute ham or chicken.

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