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Vegan Chinese Recipes
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Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup
from: Dr House

From Florence Lin's Chinese Cookbook


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

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

Add water and bring to boil. Cook uncovered for 2 to 3 minutes or until bok choy is soft.

Season and serve.

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.