Recipe - Beef And Chinese Lettuce Soup

One fourth (up to)
One half pound Lean beef
1 tablespoon Soy sauce
1 teaspoon Peanut oil
6 cup Stock (see recipe)
One half pound Chinese lettuce
1 teaspoon Salt
One half teaspoon Sugar

1. Slice beef thin. Combine soy sauce and oil. Add to beef and toss. Let
stand 30 minutes, turning meat occasionally.

2. Bring stock to a boil. Meanwhile cut lettuce in 2inch sections.

3. Add lettuce to stock with salt and sugar and simmer, uncovered, until
nearly done (about 10 minutes).

4. Add beef and simmer, uncovered, 3 to 4 minutes more.

VARIATION: For the Chinese lettuce, substitute either alone or in
combination: celery, shredded; Swiss chard or spinach leaves, cut in half;
or water cress, cut in 2inch sections. Reduce cooking time in step 3 to
about 2 or 3 minutes.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.