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Asian Vegetable Soup




Source of Recipe


Angela Lowry


List of Ingredients




2 Teaspoons olive oil
1 red onion -- julienned
1/4 pound snow peas -- cut half on diagonal
1 carrot -- julienned
1 red pepper -- julienne
1/4 pound bean sprouts
1/2 head Napa Cabbage -- julienned
2 teaspoons ginger -- chopped
3 cloves garlic -- chopped
1 quart fat-free chicken broth -- or vegetable stock
1 teaspoon sesame oil
1 teaspoon fish sauce
1/2 teaspoon cayenne
1/4 teaspoon cumin
2 dashes soy sauce -- to 3 dashes
pepper -- to taste

Recipe



Bok chow or regular cabbage can be used. To cut up, half head, take out core, slice thin.

In a hot pan add olive oil, add onions, ginger, lightly
saute briefly till you smell the aroma, add carrots. Saute slightly, add peas, red pepper or yellow pepper or any sweet pepper. Stir, add bean sprouts and Napa cabbage. (fresh baby zucchini makes a nice addition). Add broth/stock.

Season sesame oil, just a little, add soy sauce, fish
sauce, stir. A little cumin, cayenne (or hot chili sauce, if you have an Asian grocery near by), cracked black pepper to taste.

Heat through and serve.