Chinese oyster stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (10-3/4 ounces) condensed Chicken broth |
| 1 | Soup can water | |
| 2 | tablespoons | Soy sauce |
| ¼ | teaspoon | Grated gingerroot |
| 1 | pinch | Shucked large oysters, Undrained |
| 2 | cups | Chopped chinese cabbage |
| 8 | Ounces sliced mushrooms (about 2-1/2 cups) | |
| ½ | cup | Bean sprouts |
| 4 | Green onions (with tops), cu Into 1-inch pieces | |
Directions
Heat broth, water, soy sauce and gingerroot to boiling in 3-quart saucepan. Add oysters, cabbage, mushrooms and bean sprouts. Heat to boiling reduce heat. Cover and simmer about 2 minutes or until cabbage is c Ladle stew into bowls and garnish with green onions. 4 SERVINGS; 135 CALORIES PER SERVING.