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Title: Vegetarian Soup Categories: Soup Yield: 4 Servings 1/2 c Cabbage 1/2 c Carrots 1/2 c Celery 1 Scallion stalk 2 tb Peanut oil 6 c Water 1 tb Soy sauce 1 ts Sherry 1 ts Salt 1 ds 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 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. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |