Ingredients

  • 1 cup cabbage
  • 1 cup carrots
  • 1 cup celery
  • 1 scallion (stalk)
  • 2 tablespoons peanut oil
  • 6 cups water
  • 1 tablespoon soy sauce
  • 1 teaspoon sherry
  • 1 teaspoon salt
  • 1 pepper

Directions

  1. Cut cabbage, carrots, celery and scallion in strips.
  2. Heat oil in a deep pan. Add vegetables and stir-fry 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.
  4. NOTE: This soup is always made with plain water, never meat stock.
  5. VARIATIONS: For the vegetables, substitute 1/2 cup fresh mushrooms, sliced; and 1 Cup spinach, cut in 1-inch sections. Stir-fry the mushrooms 3 minutes, the spinach 1 to 2 minutes; then simmer, uncovered, 2 minutes.
  6. For the vegetables, substitute 1/4 cup mushrooms, 1/4 cup water chestnuts, 1/4 cup bamboo shoots, 1/8 cup onions, 1 tomato, 1/4 cup Chinese white turnip, and 1/4 cup pickled mustard cabbage, all diced. Stir-fry 5 to 6 minutes. Simmer as in step 3.
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NutritionView more

80Calories
Sodium37%DV890mg
Fat11%DV7g
Protein2%DV1g
Carbs2%DV5g
Fiber8%DV2g

PER SERVING *

Calories80Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium890mg37%
Potassium230mg7%
Protein1g2%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate5g2%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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