Sai Yong Choy Tong (Watercress Soup)

• 1 bunch or 1 lb. watercress
• 2 tbsp. oil
• Salt to taste
• ½ tsp. monosodium glutamate
• ½ lb. lean pork, sliced ⅛″
• 5 cups water
• 1 can abalone, cut in slices

Wash watercress, discard yellow or damaged portions. Pick off leaves and cut stems into 2″ lengths. Heat oil, add salt and monosodium glutamate and saute pork. When slightly brown, add water and bring to boil. Add watercress stems and cook 5 more minutes. Remove from heat, add abalones and watercress leaves and serve. Makes 6 servings.