Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Cabbage |
| ½ cup | Carrots |
| ½ cup | Celery |
| 1 \N | Scallion stalk |
| 2 tablespoons | Peanut oil |
| 6 cups | Water |
| 1 tablespoon | Soy sauce |
| 1 teaspoon | Sherry |
| 1 teaspoon | Salt |
| 1 dash | Pepper |
1. Cut cabbage, carrots, celery and scallion in strips.
2. Heat oil in a deep pan. Add vegetables and stir-fry until they begin to soften (2 to 3 minutes).
3. Add water, soy Sauce, sherry, salt and pepper. Bring to a boil, then simmer, covered, 10 minutes.
NOTE: This soup is always made with plain water, never meat stock.
VARIATIONS: For the vegetables, substitute ½ cup fresh mushrooms, sliced; and 1 Cup spinach, cut in 1-inch sections. Stir-fry the mushrooms 3 minutes, the spinach 1 to 2 minutes; then simmer, uncovered, 2 minutes.
For the vegetables, substitute ¼ cup mushrooms, ¼ cup water chestnuts, ¼ cup bamboo shoots, ⅛ cup onions, 1 tomato, ¼ cup Chinese white turnip, and ¼ cup pickled mustard cabbage, all diced. Stir-fry 5 to 6 minutes. Simmer as in step 3. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .