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Recipe Name: Asian Style Vegetable Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 6

2 Teaspoon(s) Peanut Oil, or
Vegetable oil
1 Red Onion, julienne
1/4 Pound(s) Snow Peas, cut half on
1 Carrot, julienne
1 Red Pepper, julienne or
Yellow pepper
1/4 Pound(s) Bean sprouts
1/2 Head Napa Cabbage
2 Teaspoon(s) Ginger, chopped
3 Cloves garlic, chopped
1 Quart(s) Chicken Stock, or
Vegetable stock
2 Teaspoon(s) Sesame oil
1 Teaspoon(s) Fish sauce
1/2 Teaspoon(s) Cayenne
1/4 Teaspoon(s) Cumin
2 Dash(s) Soy Sauce, to 3 dashes
Pepper, to taste
This is an easy soup, lowfat and a way to get alot of nutrional value.
Can use other vegetables, depending on whats in season, or if you have
a garden. Bok chow or regular cabbage can be used. To cut up, half
head, take out core, slice thin. In a hot pan add olive oil, add
onions, ginger, lightly saute breifly till you smell the aroma, add
carrots. Saute slightly, add peas, red pepper or yellow pepper on any
sweet pepper. Stir, add bean sprouts and napa cabbage. (fresh baby
zucchini makes a nice addition), add stock. Season sesame oil, just a
little, add soy sauce, fish sauce, stir. Alittle cumin, cayenne (or
hot chili sauce, if you have a asian grocery near by), cracked black
pepper to taste. Serve. Recipe By : Caprial Cafe' (Chef Caprial
Pence) Tv notes 94/09/03 File

Nutrition (calculated from recipe ingredients)
Calories: 180
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 4.8mg
Sodium: 330.8mg
Potassium: 349.7mg
Carbohydrates: 15.9g
Fiber: 1.5g
Sugar: 4.5g
Protein: 6.1g

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