| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese, Soups | 1 | Servings | |
INGREDIENTS
| 2 | Carrots | |
| 1 | sm | Turnip |
| 3 | oz | Bamboo shoots |
| 4 | oz | White cabbage |
| 3 | ts | Salt |
| 2 | lg | Tomatoes |
| 4 | c | Water |
| 3 | oz | Noodles |
| 3 | oz | Chinese pickles (cha tsai) |
| 2 | Scallions | |
| 3 | oz | Pea sprouts |
| 2 | tb | Vesop (this is a substitute for soy sauce) |
| 1/2 | ts | Msg |
| 1 | pn | Pepper |
INSTRUCTIONS
Peel the carrots and turnip, shred or grate the flesh finely; grate the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with these vegetables. Slice the tomatoes. Fry the vegetables in a little oil for 5 minutes, stirring well. Add the water, mix well, then stir in the noodles. Simmer for 30 minutes. Slice the pickles; chop the scallions; add with pea sprouts to the pan and cook for 5 minutes. Add remaining ingredients and simmer for 10 minutes. Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <kirkland@gj.net> on Nov 09, 1997
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