Chinese Glass Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Better Homes & Gardens Quick Soups. Ingredients:
2 ounces bean threads (cellophane noodles) |
2 garlic cloves, minced |
1 tablespoon fresh grated gingerroot |
2 tablespoons cooking oil |
3 cups broccoli florets |
12 ounces lean boneless pork, cut into bite-size strips |
3 (15 ounce) cans chicken broth |
1 teaspoon crushed red pepper flakes |
1 teaspoon toasted sesame oil |
Directions:
1. Place bean threads in a bowl; pour enough boiling water over bean threads to cover.
2. Let stand for 10 minues; drain.
3. Use scissors to cut bean threads into 2 inch lengths; set aside.
4. Meanwhile, in a large saucepan coook the garlic and ginger in 1 tablespoon hot cooking oil over medium heat for 15 seconds.
5. Add the broccoli.
6. Cover and cook for 3 to 4 minutes or until crisp-tender, stirring once or twice.
7. Remove mixture from saucepan; set aside.
8. Add remaining cooking oil to saucepan.
9. Add the pork; cook and stir for 2 to 3 minutes or until brown.
10. Carefully add chicken broth, red pepper, and sesame oil.
11. Bring to boiling; reduce heat.
12. Stir in bean threads and vegetable mixture; heat through.
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