Chinese Soups Recipes - Beef and Mustard Plant Soup Recipe

Ingredients

• 1 1/2 -2 pints (U.S. 3 3/4 -5 cups) beef stock or 2 beef stock cubes and water

• 3-4 tablespoons lean beef

• pinch each pepper, salt and Ve-Tsin (M.S.G.)

• good pinch sugar

• 1 teaspoon ginger sherry

• 1 teaspoon corn-flour

• 1 dessertspoon water

• 3 tablespoons salted mustard plant (canned)

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Method:

1. Cut the meat, on the bias, into very thin slices. Turn them into a basin with the seasonings, sugar and ginger sherry.

2. Mix well together. Blend the corn-flour with the water and work it well into the beef. Set aside for the time being.

3. Cut the mustard plant into thin slices. Bring the beef stock to the. boil. Add the beef and mustard plant and boil for 3-4 minutes. Serve at once.