|
|
SEARCH RECIPES |
|
| |
|
| |
|
| |
|
SUBSCRIBE RECIPES |
|
| |
|
Subscribe FREE to receive periodic favourite recipes. |
|
|
|
|
| |
|
ASSOCIATES |
|
| |
|
| |
|
|
| |
|
Chinese Cabbage Soup |
| |
|
| |
| Course |
Any |
| Cuisine |
Chinese |
| Dish Type |
Soup |
| Occasion |
Any |
| Submitted By |
Admin |
|
| Category |
Asian |
|
Method |
Saucepan |
|
Time |
30 mins |
|
Calories |
-- |
|
Serves |
4 |
|
|
|
|
| |
|
|
Ingredients : |
|
450g/1lb pak choi,
600ml/1pt vegetable stock,
1 tablespoon rice wine vinegar,
1 tablespoon light soy sauce,
1 tablespoon caster sugar,
1 tablespoon dry sherry,
1 fresh red chilli, seeded and thinly sliced,
1 tablespoon cornflour |
|
| |
|
| How to Prepare : |
|
• Wash the pak choi thoroughly under cold running water, rinse and drain. Pat dry with kitchen paper. Trim the stems from the pak choi, and shred the leaves.
• Heat the stock in a large heavy saucepan. Add the pak choi and cook for 10–15 minutes.
• Mix together the vinegar, soy sauce, sugar and sherry in a small bowl. Add this mixture to the stock, together with the chilli. Bring to the boil, reduce the heat and cook for 2–3 minutes.
• Blend the cornflour with 2 tablespoons water to form a paste, and gradually stir into the soup. Cook, stirring constantly, until it thickens. Cook for a further 4–5 minutes, then ladle the soup into warm individual serving bowls and serve immediately. |
|
| |
|
|
|
|
| |
|
|
|
LOGIN HERE |
|
| |
|
| |
|
ASSOCIATES |
|
| |
|
| |
|
| |
| INFORMATION |
|
|
|
| |
|
Add To Favorites
Post Comments
Email Recipe To A Friend
Print This Recipe