| 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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