Serves: 4
Total Calories: 74
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 1/2 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 1/4 cup mushrooms, 1/4 cup water chestnuts, 1/4 cup bamboo shoots, 1/8 cup onions, 1 tomato, 1/4 cup Chinese white turnip, and 1/4 cup pickled mustard cabbage, all diced. Stir-fry 5 to 6 minutes. Simmer as in step 3.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Vegetarian Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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