Ingredients
1 1/2 tablespoons vegetable oil
2 cups shredded cabbage
1 cup sliced onions
1 clove garlic, minced (I left both the onions and garlic out and it was still quite tasty)
5 cups vegetable broth
1 tablespoon sherry (I used red wine vinegar instead)
2 teaspoons soy sauce
3 cups shredded Chinese cabbage or bok choy
1/2 julienned carrots (mine were chopped)
1/2 cup straw mushrooms
1/4 peas (fresh or frozen)
1/4 cup scallions
In a large pot, heat oil over medium high heat. Add cabbage, onions and garlic stirring until softened (about 3 minutes).
Add broth, sherry (or red wine vinegar) and soy sauce. Bring to a boil. Add Chinese cabbage, carrots, mushrooms and peas. Returned to a boil, reduce heat and simmer uncovered for 7 minutes.
Lastly stir in scallions. Then enjoy!
Other options to add include 1/2 cup of water chestnuts, bamboo shoots and snow peas when you add the mushrooms. I will try this next time!
Thank you for stopping by! ~Val
