Chinese Stock and Soups Recipes - Mushroom and Cabbage Soup Recipe

Ingredients

• 25 g/1 oz Chinese dried mushrooms

• 15 ml/1 tbsp groundnut (peanut) oil

• 50 g/2 oz Chinese leaves, shredded

• 15 ml/1 tbsp rice wine or dry sherry

• 15 ml/1 tbsp soy sauce

• 1.2 l/5 cups chicken or vegetable stock

• salt and freshly ground pepper

• 5 ml/1 tsp sesame oil

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stems and slice the caps.

2. Heat the oil and stir-fry the mushrooms and Chinese leaves for 2 minutes until well coated. Stir in the wine or sherry and soy sauce the add the stock.

3. Bring to the boil, season to taste with salt and pepper then simmer for 5 minutes. Sprinkle with sesame oil before serving.