Bok Choy & Potato Soup Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1: potato, (about 10 oz)
1 tablespoon: vegetable oil,
1/3 cup: green onion, chopped
1 centiliter: garlic, chopped,
1 teaspoon: dried thai seasoning,
1 head: bok choy (about 12 oz) cut cro, sswise into 3 lengths
1 tablespoon: minced turnip,
14 oz: canned chicken broth, -=or=- stock
2 pieces: lemon grass, (opt)
1 tablespoon: freshly squeezed lime juice,
1: garlic chili-pepper sauce,
1: (optional condiment),
Directions:
Wash and scrub potato. Cut in half, and boil in lightly salted water
until soft. Reserve 10 ounces cooking water; peel and dice potato.
Reserve (this step may be done ahead) Heat vegetable oil in a
medium-size saucepan. Add green onion and garlic. Saute until soft.
Add Thai seasoning, and stir for 30 seconds. Add bok choy and
turnip, and stir until bok choy begins to wilt. Add reserved potato
water, chicken broth and lemon grass. Bring liquid to a simmer and
cook, partially covered, for 10 minutes. Add diced potato. Simmer
until potato is heated through, about 5 minutes. Stir in lime juice
and serve. Pass garlic chili-pepper sauce at table, suggesting the
use of about 1 teaspoon per serving.
Source: The San Diego Union-Tribune Food Section; Dec. 8, 1994
Brought to you and yours via Nancy OBrion and her Meal-Master.
Yield: 4 servings
Source from luhu.jp
until soft. Reserve 10 ounces cooking water; peel and dice potato.
Reserve (this step may be done ahead) Heat vegetable oil in a
medium-size saucepan. Add green onion and garlic. Saute until soft.
Add Thai seasoning, and stir for 30 seconds. Add bok choy and
turnip, and stir until bok choy begins to wilt. Add reserved potato
water, chicken broth and lemon grass. Bring liquid to a simmer and
cook, partially covered, for 10 minutes. Add diced potato. Simmer
until potato is heated through, about 5 minutes. Stir in lime juice
and serve. Pass garlic chili-pepper sauce at table, suggesting the
use of about 1 teaspoon per serving.
Source: The San Diego Union-Tribune Food Section; Dec. 8, 1994
Brought to you and yours via Nancy OBrion and her Meal-Master.
Yield: 4 servings
Source from luhu.jp
Tags
Vegetables