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Nutrition Facts
Serving Size 1 (233g) Recipe makes 4 servings
Calories 38
Calories from Fat 31		(82%)
Amount Per Serving		%DV
	Total Fat 3.5g	5%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 27mg		1%
Potassium 143mg		4%
Total Carbohydrate 1.3g		0%
	Dietary Fiber 0.5g	2%
	Sugars 0.7g
Protein 1.1g		2%
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Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup

Recipe #206980 | 7 min | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: That is Dr House to you
Jan 22, 2007

From Florence Lin's Chinese Cookbook

SERVES 4 (change servings and units)

Ingredients

1 tablespoon peanut oil
1 cup sliced fresh mushrooms
2 cups bok choy, cut in 1 inch chunks
3 cups water
salt

Directions

1
Heat a cook and serve pot until hot. Add oil and mushrooms and stir fry until mushrooms begin to soften then add the bok choy and stir fry for 2 more minutes
2
Add water and bring to boil. Cook uncovered for 2 to 3 minutes or until bok choy is soft.
3
Season and serve.
4
Note: Mustard greens, watercress, lettuce may be used instead of bok choy. add 10 to 12 pieces of wheat gluten for a more stubstantial meal and perhaps 2 ounces cellophane soaked noodles.

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Featured Reviews for This Recipe

From: *Parsley*

On Jan 3, 2009

I had a tough time rating this. I made this the first time as written (but used sesame oil in place of peanut because I knew it woul be bland), and it was ok, but just ok. It was screaming for more flavor. The second time, I made this with (again) the sesame oil, and used chicken broth in place of the water. I also added 3 chopped scallions, garlic, grated ginger, a splash of soy sauce and a pinch of crushed red pepper. It was excellent and still not that much more effort! I do like the note in srep 4 about adding some cellophane noodles, but even with adding the noodles, I still feeel that the base of the soup needs to be more flavorful, because as written, it's bland. Thanx, though. It was a fun soup to play with!

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