Oriental Vegetable Soup Recipe
Ingredients
| Canola oil | 1 Tablespoon | |
| Ginger root | 1 Tablespoon | |
| Chicken thigh | 1 , skinned | |
| 1/2 lb. cubed, fat-trimmed lean pork tenderloin | ||
| Chicken stock | 6 Cup (16 tbs) | |
| Green onions | 3 , chopped | |
| Frozen spinach package | 1 , thawed | |
| Water chestnuts | 1 Can (10oz), drained | |
| Mushrooms | 1/4 Pound, sliced | |
| Bean sprouts | 1/4 Pound, drained, rinsed | |
| 2 teaspoons low-sodium soy sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. Take a 5 to 6 quart pot, heat oil.
2. Add ginger root and saute for a minute.
3. Mix in pork and chicken and allow to turn slightly brown.
4. Mix in green onions and stock and allow the mixture to boil completely.
5. Lower the heat and simmer for 20 minutes.
6. Mix in spinach and continue to simmer for 3 more minutes.
7. Mix in mushrooms and water chestnuts.
8. Continue to cook for 5 minutes till mushrooms turn tender.
9. Mix in bean sprouts.
10. Cover and cook for 2 to 3 minutes.
11. Mix soy sauce, salt and pepper.
SERVING
12. Serve immediately.
1. Take a 5 to 6 quart pot, heat oil.
2. Add ginger root and saute for a minute.
3. Mix in pork and chicken and allow to turn slightly brown.
4. Mix in green onions and stock and allow the mixture to boil completely.
5. Lower the heat and simmer for 20 minutes.
6. Mix in spinach and continue to simmer for 3 more minutes.
7. Mix in mushrooms and water chestnuts.
8. Continue to cook for 5 minutes till mushrooms turn tender.
9. Mix in bean sprouts.
10. Cover and cook for 2 to 3 minutes.
11. Mix soy sauce, salt and pepper.
SERVING
12. Serve immediately.
Chef
