Mushroom and Cabbage Soup (Qīngcài Mógū Tang)

by Shara Ng

The recipe is provided by Dr House originated from from Florence Lin's Chinese Cookbook. 青菜蘑菇汤

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Ingredients for 4 Servings

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

Time

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Method

  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.

Notes:

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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Nutrition

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The International Vegetarian Union’s Vegan Nutrition Guide for Adults

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The International Vegetarian Union’s Vegan Nutrition Guide for Adults

Free material, in 2 versions:

  • For healthcare professionals
  • For non-healthcare professionals