Stir-Fried Vegetable Soup

style : Fusion

Ingredients:

1 Tbsp. Peanut oil
2 Carrots, peeled and sliced on the diagonal
2 Celery ribs, washed and sliced on the diagonal
1 cup Sliced onion
2 (14.5 oz.) cans Vegetable broth or chicken Broth
2 tsp. soy sauce
2 (10 oz.) cans Mixed Stir Fry Vegetables, drained
1 cup Spinach leaves, or Chinese cabbage or bok choy leaves* washed, cut into strips and packed
Cooked, shredded chicken breast or Chinese tofu, cut into small cubes (optional)

 

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Preparation:

Makes 4 servings

In medium saucepan, heat oil. Add carrots, celery and onion and stir fry 2 to 3 minutes until onion is transparent. Add chicken broth and soy sauce and bring to boil. Cover, reduce heat and simmer for about 5 minutes or until carrots are just tender. Add Sun Luck Mixed Stir Fry Vegetables and cook 1 minute. Stir in spinach and cook 30 seconds to 1 minute until leaves are limp and bright green. To serve, ladle into soup bowls over bits of chicken breast or tofu, if desired.

 

 

http://www.uwajimaya.com