Beef and chinese lettuce soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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, .