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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This recipe is from Weight Watchers and is amazing. So flavourful with lots of veggies. Ingredients:
2 cups bok choy, chopped |
2 cups chinese cabbage, chopped |
3 garlic cloves, minced |
1/4 cup fresh gingerroot, thinly sliced and julienned |
4 small oyster mushrooms, chopped |
2 cups scallions, chopped |
1 cup water chestnut, sliced (8 oz can) |
1/2 cup red pepper, thinly sliced |
1/4 teaspoon red pepper flakes |
6 cups vegetable broth |
1 cup bean sprouts (optional) |
2 cups snow peas, stringed |
2 tablespoons low sodium soy sauce |
1/2 cup cilantro, finely chopped |
Directions:
1. Put bok choy, Chinese cabbage, garlic, ginger root, oyster mushrooms, scallions, water chestnuts, red bell pepper, red pepper flakes and vegetable broth into a large soup pot; stir to combine.
2. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes.
3. Toss in bean sprouts, if using, and snow peas during the last 3 to 4 minutes of simmering.
4. Add soy sauce and cilantro. Serve.
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