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Receta Hot And Sour Wrapped Hear Mustard Cabbage Soup
by Global Cookbook

Hot And Sour Wrapped Hear Mustard Cabbage Soup
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Ingredientes

  • 1 1/2 lb cabbage such as Chinese napa or possibly swatow mustard cabbage (dai gai choy)
  • 2 tsp vegetable oil
  • 1 tsp fresh ginger chopped
  • 4 c. unsalted vegetable stock Or possibly chicken broth Or possibly water
  • 1/4 c. cider vinegar
  • 1 tsp tamari soy sauce
  • 1/4 tsp cayenne pepper or possibly to taste
  • 1/2 lb soft tofu approximately Salt and freshly grnd black pepper
  • 2 tsp cornstarch mixed with
  • 2 Tbsp. cool water
  • 1/4 c. egg beaters 99% egg substitute Or possibly 1 large egg beaten

Direcciones

  1. Wash the mustard cabbage and separate leaves to clean thoroughly. Cut coarsely and set aside.
  2. In a deep saucepan or possibly pot, heat the oil and stir-fry the ginger till aromatic, about 30 seconds. Add in the mustard cabbage and the stock, bring to a boil, and simmer over low heat for 40 min.
  3. Add in the vinegar, soy sauce, and cayenne, and simmer another 20 min.
  4. Cut the tofu into cubes and add in to the soup. Simmer another 10 min.
  5. Add in salt and pepper to taste. Pour the cornstarch mix into the soup and stir till it thickens. Turn off the heat and stir in the beaten egg with a fork just before serving.
  6. Notes:*Artisan New York, 1996. This mustard cabbage is most often used for making pickles, but it is also good when cooked for a long time in soup. The cabbage seems to sweeten with wilting and slow cooking, and its flavor mellows, so this is one vegetable you do not need to keep crisp. I have made this soup warm and sour because these flavors are so popular, and the hearty soup which results is great on a cool day.