Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup |
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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 4 |
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From Florence Lin's Chinese Cookbook Ingredients:
1 tablespoon peanut oil |
1 cup sliced fresh mushrooms |
2 cups bok choy, cut in 1 inch chunks |
3 cups water |
salt |
Directions:
1. Heat a cook and serve pot until hot. Add oil and mushrooms and stir fry until mushrooms begin to soften then add the bok choy and stir fry for 2 more minutes
2. Add water and bring to boil. Cook uncovered for 2 to 3 minutes or until bok choy is soft.
3. Season and serve.
4. Note: Mustard greens, watercress, lettuce may be used instead of bok choy. add 10 to 12 pieces of wheat gluten for a more stubstantial meal and perhaps 2 ounces cellophane soaked noodles.
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