beef and chinese lettuce soup

Categories
Soup
Yield
4 Servings
MeasureIngredient
¼  -(up to)
½ pounds Lean beef
1 tablespoon Soy sauce
1 teaspoon Peanut oil
6 cups Stock (see recipe)
½ pounds Chinese lettuce
1 teaspoon Salt
½ teaspoon Sugar

1. Slice beef thin. Combine soy sauce and oil. Add to beef and toss. Let stand 30 minutes, turning meat occasionally.

2. Bring stock to a boil. Meanwhile cut lettuce in 2-inch sections.

3. Add lettuce to stock with salt and sugar and simmer, uncovered, until nearly done (about 10 minutes). 4. 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, .

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