Recipe - Vegetarian Soup

One half cup Cabbage
One half cup Carrots
One half cup Celery
1 Scallion stalk
2 tablespoon Peanut oil
6 cup Water
1 tablespoon Soy sauce
1 teaspoon Sherry
1 teaspoon Salt
1 ds Pepper

1. Cut cabbage, carrots, celery and scallion in strips.

2. Heat oil in a deep pan. Add vegetables and stirfry until they begin
to soften (2 to 3 minutes).

3. Add water, soy Sauce, sherry, salt and pepper. Bring to a boil, then
simmer, covered, 10 minutes.

NOTE: This soup is always made with plain water, never meat stock.

VARIATIONS: For the vegetables, substitute One half cup fresh mushrooms,
cut or sliced up ; and 1 Cup spinach, cut in 1inch sections. Stirfry the mushrooms 3
minutes, the spinach 1 to 2 minutes; then simmer, uncovered, 2 minutes.

For the vegetables, substitute One fourth cup mushrooms, One fourth cup water
chestnuts, One fourth cup bamboo shoots, 1/8 cup onions, 1 tomato, One fourth cup Chinese
white turnip, and One fourth cup pickled mustard cabbage, all minced . Stirfry 5 to
6 minutes. Simmer as in step 3.

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