| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
|
-(up to) |
| 1 1/2 |
c |
Vegetables |
| 6 |
c |
Stock |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. Slice any of the vegetables listed below. Bring stock to a boil.
2. Add vegetables and simmer as indicated below. (When using more than
one vegetable, add each according to the time indicated by its cooking
requirements.) Season with salt.
VARIATIONS: Add to stock with vegetables, 1 teaspoon ginger juice; or 1
teaspoon vinegar and a few drops of sesame oil.
CUCUMBERS: Peel. Cut in half lengthwise. Scoop out seeds and slice.
Simmer, covered, 3 minutes.
LETTUCE: Chop. Simmer, uncovered, 1 to 2 minutes.
MUSHROOMS, DRIED: Soak and slice. Simmer, covered, 15 minutes.
PEAS: Shell. (You may also add 1/2 cup fresh mushrooms, sliced.) Simmer,
uncovered, 10 minutes.
TOMATOES: Use canned tomatoes, mashed; or 6 tablespoons tomato juice.
Simmer, covered, 2 to 3 minutes.
TURNIPS: Peel Chinese white turnips. Cut in chunks. Simmer, covered, 30
minutes.
WATER CRESS: Remove toughstems. Simmer, uncovered, 1 to 2 minutes.
ZUCCHINI: Use peeled or unpeeled. Cut in 1/4-inch slices. Simmer,
covered, 3 to 5 minutes.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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