Chinese cabbage soup

Tagged: Blend, cabbage, chilli, choi, cook, kitchen, pak, recipe, soup, sugar, vegetable

ingredients:

600 ml/1 pt vegetable stock
1 tablespoon rice wine vinegar
450g/1 lb pak choi
1 fresh red chilli, seeded and
thinly sliced
1 tablespoon cornflour
1 tablespoon light soy sauce
1 tablespoon caster sugar
1 tablespoon dry sherry

How to cook?

• Wash the pak choi thoroughly beneath algid active water, bathe and drain. Pat dry with kitchen paper. Trim the stems from the pak choi, and atom the leaves.
• Calefaction the banal in a ample abundant saucepan. Add the pak choi and baker for 10–15 minutes.
• Mix calm the vinegar, soy sauce, amoroso and sherry in a baby bowl. Add this admixture to the stock, calm with the chilli. Bring to the boil, abate the calefaction and baker for 2–3 minutes.
• Blend the cornflour with 2 tablespoons baptize to anatomy a paste, and gradually activity into the soup. Cook, active constantly, until it thickens. Baker for a added 4–5 minutes, again ladle the soup into warm individual serving bowls and serve immediately.

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