and Chinese Lettuce Soup|
Beef and Chinese Lettuce Soup
1/4 -(up to)
1/2 lb Lean beef
1 tb Soy sauce
1 ts Peanut oil
6 c Stock (see recipe)
1/2 lb Chinese lettuce
1 ts Salt
1/2 ts Sugar
1. Slice beef thin. Combine soy sauce and oil. Add to beef and toss. Let
stand 30 minutes, turning meat occasionally.
2. Bring stock to a boil. Meanwhile cut lettuce in 2-inch sections.
3. Add lettuce to stock with salt and sugar and simmer, uncovered, until
nearly done (about 10 minutes).
4. Add beef and simmer, uncovered, 3 to 4 minutes more.
VARIATION: For the Chinese lettuce, substitute either alone or in
combination: celery, shredded; Swiss chard or spinach leaves, cut in half;
or water cress, cut in 2-inch sections. Reduce cooking time in step 3 to
about 2 or 3 minutes.
ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.