| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Soup |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cabbage |
| 1/2 |
c |
Carrots |
| 1/2 |
c |
Celery |
| 1 |
|
Scallion stalk |
| 2 |
tb |
Peanut oil |
| 6 |
c |
Water |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sherry |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Cut cabbage, carrots, celery and scallion in strips.
2. Heat oil in a deep pan. Add vegetables and stir-fry until they begin
to soften (2 to 3 minutes).
3. Add water, soy Sauce, sherry, salt and pepper. Bring to a boil, then
simmer, covered, 10 minutes.
NOTE: This soup is always made with plain water, never meat stock.
VARIATIONS: For the vegetables, substitute 1/2 cup fresh mushrooms,
sliced; and 1 Cup spinach, cut in 1-inch sections. Stir-fry the mushrooms 3
minutes, the spinach 1 to 2 minutes; then simmer, uncovered, 2 minutes.
For the vegetables, substitute 1/4 cup mushrooms, 1/4 cup water
chestnuts, 1/4 cup bamboo shoots, 1/8 cup onions, 1 tomato, 1/4 cup Chinese
white turnip, and 1/4 cup pickled mustard cabbage, all diced. Stir-fry 5 to
6 minutes. Simmer as in step 3.
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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