Asian style vegetable soup

Yield: 6 Servings

Measure Ingredient
2 teaspoons Peanut Oil -- or
\N \N Vegetable Oil
1 \N Red Onion -- julienne
¼ pounds Snow Peas -- cut half on
\N \N Diagnal
1 \N Carrot -- julienne
1 \N Red Pepper -- julienne or
\N \N Yellow Pepper
¼ pounds Bean Sprouts
½ \N Head Napa Cabbage --
\N \N Julienne
2 teaspoons Ginger -- chopped
3 \N Cloves Garlic -- chopped
1 quart Chicken Stock -- or
\N \N Vegetable stock
2 teaspoons Sesame Oil
1 teaspoon Fish Sauce
½ teaspoon Cayenne
¼ teaspoon Cumin
2 dashes Soy Sauce -- to 3 dashes
\N \N Pepper -- to taste

This is an easy soup, lowfat and a way to get alot of nutrional value. Can use other vegetables, depending on whats in season, or if you have a garden. Bok chow or regular cabbage can be used. To cut up, half head, take out core, slice thin. In a hot pan add olive oil, add onions, ginger, lightly saute breifly till you smell the aroma, add carrots. Saute slightly, add peas, red pepper or yellow pepper on any sweet pepper. Stir, add bean sprouts and napa cabbage. (fresh baby zucchini makes a nice addition), add stock. Season sesame oil, just a little, add soy sauce, fish sauce, stir. Alittle cumin, cayenne (or hot chili sauce, if you have a asian grocery near by), cracked black pepper to taste. Serve.

Recipe By : Caprial Cafe' (Chef Caprial Pence) Tv notes 94/09/03 File

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