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.
