Chinese cabbage soup (Pak Choi)

Ingredients (nutrition)

• 1 lb Chinese cabbage (pak choi)
• 1 pt vegetable stock
• 1 tablespoon dry sherry
• 1 tablespoon caster sugar
• 1 tablespoon rice wine vinegar
• 1 tablespoon light soy sauce
• 1 fresh deseeded and thinly sliced red chilli
• 1 tablespoon corn flour

Cooking Instructions

1. Wash the Chinese cabbage under cold running water, rinse and drain with kitchen
2. paper towel. Trim the stems from the cabbage and shred the leaves.
3. Heat the stock in a large heavy saucepan.
4. Add the cabbage and cook for 15 minutes.
5. Mix together sherry, sugar, vinegar and soy sauce in a small bowl.
6. Add the sauce mixture to the stock, together with the chilli.
7. Bring to boil, reduce the heat and cook for 3 minutes.
8. Mix cornflour with 2 tablespoons water to form a paste and gradually stir into the soup.
9. Cook until the soup thickens, with constant stirring.
10. Cook for another 5 minutes.
11. Serve the soup into individual serving soup bowls.

Servings: 4

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