VEGETARIAN SOUP
1/2 cup cabbage 1/2 cup carrots 1/2 cup celery 1 scallion stalk 2 tablespoon peanut oil 6 cup water 1 tablespoon soy sauce 1 teaspoon sherry 1 teaspoon salt 1 dessertspoon pepper Method 1. Cut cabbage, carrots, celery and scallion in strips. 2. Heat oil in a deep pan. 3. Add vegetables and stir-fry until they begin to soften (2 to 3 minutes). 4. Add water, soy sauce, sherry, salt and pepper. 5. Bring to a boil, then simmer, covered, 10 minutes. Variations: 1. For the vegetables, substitute 1/2 cup fresh mushrooms, sliced; and 1 cup spinach, cut in 1-inch sections. 2. Stir-fry the mushrooms 3 minutes, the spinach 1 to 2 minutes; then simmer, uncovered, 2 minutes. 3. For the vegetables, substitute 1/4 cup mushrooms, 1/4 cup bamboo shoots, 1/8 cup onions, 1 tomato, and 1/4 cup pickled mustard cabbage, all diced. 3. Stir-fry 5 to 6 minutes. 4. Simmer as in step 3. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
