Beef and Chinese Lettuce Soup
Ingredients:
- 1/2 Pounds Lean Beef
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Peanut Oil
- 6 Cups Stock (see Recipe)
- 1/2 Pounds Chinese Lettuce
- 1 Teaspoon Salt
- 1/2 Teaspoons Sugar
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Directions:
1. Slice beef thin. Combine soy sauce and oil. Add to beef and toss. Let
stand 30 minutes, turning meat occasionally.
2. Bring stock to a boil. Meanwhile cut lettuce in 2-inch sections.
3. Add lettuce to stock with salt and sugar and simmer, uncovered, until
nearly done (about 10 minutes).
4. Add beef and simmer, uncovered, 3 to 4 minutes more.
VARIATION: For the Chinese lettuce, substitute either alone or in
combination: celery, shredded; Swiss chard or spinach leaves, cut in half;
or water cress, cut in 2-inch sections. Reduce cooking time in step 3 to
about 2 or 3 minutes.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
