Serves 12
Points per serving: 0
140 g pak choi, chopped
150 g Chinese cabbage, chopped
3 cloves garlic, minced
20 g ginger, thinly sliced and julienned
100 g oyster mushrooms
100 g spring onions, chopped
140 g water chestnuts, canned, sliced
1 medium red pepper, thinly sliced
1440 ml vegetable stock
70 g beansprouts
200 g mange tout
2 tbsp soy sauce
25 g fresh coriander, finely chopped
Put pak choi, Chinese cabbage, garlic, ginger root, oyster
mushrooms, spring onions, water chestnuts, pepper and vegetable stock into a
large soup pot. Cover and bring to a boil over high heat. Reduce heat to low
and simmer, partly covered, for about 10 minutes. Toss in beansprouts and
mangetout during the last 3 to 4 minutes of simmering.
Add soy sauce and coriander. Serve.
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