Chinese Clear Vegetable Soup ( Low Calorie Healthy Cooking)
by Tarla Dalal
Added to 439 cookbooks
This recipe has been viewed 173647 times
This soup utilizes the technique of stir-frying to cook the veggies to ensure minimum losses f nutrients. Not only does it taste great, it is extremely delicious.
- Tear the cabbage and lettuce leaves.
- Chop the spring onions with the leaves.
- Cut the celery into about 12 mm. Pieces.
- Heat the oil thoroughly. Add the vegetables, baking powder and citric acid and cook on a high flame for 3 to 4 minutes.
- Add 5 teacups of boiling water, the soya sauce and salt and boil for 3 to 4 minutes.
- Serve hot with chillies in vinegar and chilli sauce.
- Health Information :
- This soup uses the stir frying technique (an Oriental method of cooking using small quantities of oil) .
- For cooking whilst stirring over a high flame.
- This results in minimum loss of nutrients and minimum absorption of fat, making it a very useful nutrient saving cooking technique.
Nutrient values (Abbrv) per serving
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