Ingredients
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1
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1
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2
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3
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Directions
Ch’ing Ts’ai Ma Ku T’ang Mushroom and Cabbage Soup, From Florence Lin’s Chinese Cookbook, I had a tough time rating this. I made this the first time as written (but used sesame oil in place of peanut because I knew it woul be bland), and it was ok, but just ok. It was screaming for more flavor. The second time, I made this with (again) the sesame oil, and used chicken broth in place of the water. I also added 3 chopped scallions, garlic, grated ginger, a splash of soy sauce and a pinch of crushed red pepper. It was excellent and still not that much more effort! I do like the note in srep 4 about adding some cellophane noodles, but even with adding the noodles, I still feeel that the base of the soup needs to be more flavorful, because as written, it’s bland. Thanx, though. It was a fun soup to play with!
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Steps
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1
Done
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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 |
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2
Done
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Add Water and Bring to Boil. Cook Uncovered For 2 to 3 Minutes or Until Bok Choy Is Soft. |
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3
Done
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Season and Serve. |
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4
Done
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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. |
