Cabbage Soup Of Chinese

 CABBAGE SOUP OF CHINESE

 Ingredients

450g /1 lb pak choi

600ml /1 pint/2(1/2) cups vegetable stock

--1 tbsp rice wine vinegar--

--1 tbsp light soy sauce--

--1 tbsp dry sherry--

--1 fresh red chilli, thinly sliced--

--1 tbsp cornflour (cornstach)--

--2 tbsp water--

 

Method

1-- Trim the stems of the pak choi and shred the leaves

2-- Heat the stock in a large saucepan. Add the pak choi and cook for 10-15 minutes

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

4-- Blend the cornflour (cornstarch) with the water to form a smooth paste. Gradually stir the cornflour (cornstarch) mixture into the soup. Cook ,stirring constantly, until it thickens. Cook for a further 4-5 minutes .Ladle the soup into individual warm serving bowls and serve immediately.

Variation

Boil about 2 tbsp rice in lightly salted water until tender . Drain and spoon into the base of the soup bowls. Ladle the soup over the rice and serve immediately.

COOK'S TIP

Pak choi , also know as bok choi or spoon cabbage , has long, white leaf stalks and fleshy, spoon-shaped , shiny green leaves. There are a number of varieties available , which differ mainly in the size rather than flavour.

 

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