Yield: 2 Servings
|1 large||Garlic clove; sliced|
|3 teaspoons||Mushroom bouillon base|
|½ teaspoon||Dried thyme|
|1 teaspoon||Peanut oil|
|1 cup||Shredded cabbage; loosely packed|
|Leek or green onions; to taste|
|¼ cup||Button mushrooms; optioanl|
|3 ounces||Sirloin steak; trimmed, leftover|
|2 tablespoons||Chopped fresh cilantro; or parsley|
|½ cup||Cooked black beans; drained and rinsed|
|Maggi; to serve|
Heat water, barley and garlic in a medium sauce pan. Bring to a boil.
Meanwhile, coarsely chop equal amounts of carrot and pared celery root. Add the vegetables, bouillon base, and thyme to the soup pot; reduce heat, and simmer for about 15 mins. Do not cook all the starch from the barley.
Heat the peanut oil in a skillet and stirfry the thinly shredded cabbage and thinly sliced leek (or scallions). Pepper generously. Add 2 to 3 ounces of leftover beef or pork, diced into ½" or smaller pieces and mushropoms; heat through then keep warm.
Increase the temperature under the soup pot and add the sherry. When the alcohol has evaporated, add the cilantro (or a mix of parsley and cilantro), black beans, and the contents of the skillet. Turn off the heat; stir to combine. Serve in wide pasta bowls to show off the colors. Offer Maggi or other seasoning sauce. Serves 4 appetizers or 2 entrees. HALF : 300 cals, 6.3 g fat, 18.3%
Recipe by: Hanneman (1997 Nov) Riverside Posted to Digest eat-lf.v097.n300 by KitPATh <phannema@...> on Nov 26, 1997