0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Meats China, Vegetables, Soups/stews 1 Servings

INGREDIENTS

1 Tomato (about 8-oz.)
6 c Chicken stock
3 c Shredded cabbage
1/2 c Julienne carrot
1 c Thinly slice onion
1 c Julienne celery
3 tb Oil
1 tb Salt
1/4 ts White pepper
1/4 ts MSG (optional)
1 ts Sesame oil
1/2 ts Tabasco (optional)

INSTRUCTIONS

Blanch tomato for half a minute and slip off skin. Remove seeds and cut
into small pieces.
In boiling chicken stock add cabbage, carrot, onion and celery and bring to
boil again.  Reduce heat and cook until tender.
Saute' tomato in 3 tablespoons oil.  Add to soup with salt, pepper and MSG
(if used).  Cook for another 3 to 4 minutes and add sesame oil and Tabasco
(if used).
Shared by Cate Vanicek
Recipe courtesy of:  Catherine Vanicek, 06 Apr 93 19:00:07
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?