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Chinese Recipes -
Mushroom and Cabbage Soup Recipe
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Chinese Stock and Soups
Recipes - Mushroom and Cabbage Soup Recipe
Ingredients
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25 g/1 oz Chinese dried
mushrooms
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15 ml/1 tbsp groundnut
(peanut) oil
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50 g/2 oz Chinese leaves, shredded
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15 ml/1 tbsp rice wine or dry sherry
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15 ml/1
tbsp soy sauce
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1.2 l/5 cups chicken
or vegetable stock
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salt and freshly ground
pepper
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5 ml/1 tsp sesame
oil
Method:
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Soak the
mushrooms in warm water for 30 minutes then drain.
Discard the stems and slice the caps.
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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.
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Bring to the
boil, season to taste with salt and pepper then
simmer for 5 minutes. Sprinkle with sesame oil
before serving.
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