This is a unique and simple soup that is light and easy to make. I love bokchoy and always love to find new ways to use it. I got this recipe a while back from a one of my Bragg's Cookbooks, that hold lots of little treasures. They are a bit "California Fruity", but hey.... :-) This is is a nice quick meal to make on erev or it can be warmed the next day.
1 pound beef, sliced in thin strips
6c water
6C beef broth
about 2-3 lbs of bokchoy (Chinese Cabbage) or green cabbage, coursley cut
1-3T minced fresh ginger
- In a soup pot, bring water, broth and meat to boil.
- Reduce heat and simmer 30 minutes.
- Add ginger
- Add cabbage and cook and wilted. (The chinese cabbage cooks a little quicker than the green.
Serves 8-10
1 comment:
Pamela,
I truly enjoy your recipes, this is going to be added to my list of things to eat ....when my garden is in full swing, Yah willing. Thank you for taking the time to share these....
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