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Chinese Cabbage Soup




Source of Recipe


Internet


List of Ingredients




1 lb Bok Choy
2 1/2 c Vegetable Stock
1 tb Rice Wine Vinegar
1 tb Soy Sauce
1 tb Sugar
1 tb Dry Sherry
1 Red Chili, thinly sliced
1 tb Cornstarch
2 tb Water


Recipe



Using a sharp knife, trim the stems of the bok choy and shred the leaves.
Heat the stock in a large saucepan. Add the bok choy and cook for 10-15
minutes.

Mix the rice wine vinegar, soy sauce, sugar, and sherry together. Add to
the stock, together with the sliced chili. Bring to a boil, lower heat
and cook 2-3 minutes.

Blend the cornstarch with the water to form a smooth paste. Gradually stir
the cornstarch mixture into the soup. Cook, stirring constantly, until
soup is thickened. Cook for 4-5 more minutes.