Vegetarian soup

Yield: 4 Servings

Measure Ingredient
½ cup Cabbage
½ cup Carrots
½ cup Celery
1 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, .

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