Beef And Chinese Lettuce Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/4 | up to | |
| 1/2 | lb | Lean beef |
| 1 | T | Soy sauce |
| 1 | t | Peanut oil |
| 6 | c | Stock, see recipe |
| 1/2 | lb | Chinese lettuce |
| 1 | t | Salt |
| 1/2 | t | Sugar |
INSTRUCTIONS
Slice beef thin. Combine soy sauce and oil. Add to beef and toss. Let stand 30 minutes, turning meat occasionally. Bring stock to a boil. Meanwhile cut lettuce in 2-inch sections. Add lettuce to stock with salt and sugar and simmer, uncovered, until nearly done (about 10 minutes). Add beef and simmer, uncovered, 3 to 4 minutes more. VARIATION: For the Chinese lettuce, substitute either alone or in combination: celery, shredded; Swiss chard or spinach leaves, cut in half; or water cress, cut in 2-inch sections. Reduce cooking time in step 3 to about 2 or 3 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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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 159
Total Fat: 17.2g
Cholesterol: 53.3mg
Sodium: 1404.9mg
Potassium: 553.1mg
Carbohydrates: 13.6g
Fiber: <1g
Sugar: 6.3g
Protein: 19.7g