Chinese Vegetable Soups


15 mill tbsp oil

2 spring onions (scallions), diagonally sliced

50 g/2 oz/ French (green) beans, cut into short lengths

1 carrot, cut into short matchsticks

8 baby corn cobs, cut into 2 or 3 pieces

25 g/1 oz/ button mushrooms, sliced

/ green chilli, seeded and chopped (optional)

750 ml/1/2 pts/3 cups vegetable stock

10 ml/1/2 tsp light soy sauce 10 ml/1/2 tsp sherry

Heat the oil in a wok or large saucepan. Add the prepared vegetables and stir-fry for 3 minutes. Add the remaining ingredients and simmer for 2 minutes. Serve straight away.

Vegetable Soup

750’g/1 lb carrots, sliced

750 ml/1/2 pts/3 cups vegetable stock

2.5 ml/1/2 tsp ground cumin

2.5 ml/1/2 tsp ground coriander (cilantro)

Salt and freshly ground black pepper A little milk Chopped coriander

Cook the carrots in the stock for about 15 minutes until soft. Drain, reserving the stock, and mash, then return to the stock and add the seasonings; alternatively, liquidize in a blender or food processor and return to the pan. Bring to the boil, then simmer gently for 2 minutes. Thin with a little milk if necessary. Ladle into warm bowls and sprinkle with chopped coriander.


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