Chinese Stir Fry Soup

Chinese Stir Fry Soup

Serves 4

2 chicken or veg stock cubes, dissolved in 900ml hot water

1 bunch spring onions or 1 leek, trimmed & finely sliced

1 carrot, finely sliced

1 red pepper, deseeded & finely sliced

90g beansprouts

90g mushrooms, sliced

1 tsp Chinese Five Spice seasoning

1 tbsp soy sauce

2 tsp sweet chilli sauce, optional

chopped chives or parsley to garnish

Pour the stock into a large pan, add the spring onion or leek, carrot & red pepper.  Bring to the boil, cover and reduce the heat.  Simmer 5 mins.

Add beansprouts, mushrooms & five spice.  Cook 3 to 4 mins then add soy sauce & chilli sauce.

Check seasoning & serve, garnished with parsley or chives.

Could use a bag of ready prepared stir fry veg.