1 tomato (about 8-oz.)
6 cup chicken stock
3 cup shredded cabbage
1/2 cup julienne carrot
1 cup thinly slice onion
1 cup julienne celery
3 tbsp oil
1 tbsp salt
1/4 tsp white pepper
1/4 tsp msg (optional)
1 tsp sesame oil
1/2 tsp tabasco (optional)
A Recipe for
Vegetable Soup (Su Tsai Tang)
Health food makes me sick. |
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
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No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
This Recipe for Vegetable Soup (Su Tsai Tang) is one of thousands in the Recipes-to-go Asian Cookbook.
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There is no such thing as a little garlic. |
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This is a recipe for Vegetable Soup (Su Tsai Tang) from the recipe cookbook of Recipes-to-go (Asian)
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
The bagel, an unsweetened doughnut with rigor mortis. |
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“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
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But when the time comes that a man has had his dinner, then the true man comes to the surface. |
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Blanch tomato for half a minute and slip off skin. Remove seeds and
cut into small pieces.
In boiling chicken stock add cabbage, carrot, onion and celery and
bring to boil again. Reduce heat and cook until tender.
Saute' tomato in 3 tablespoons oil. Add to soup with salt, pepper
and MSG (if used). Cook for another 3 to 4 minutes and add sesame
oil and Tabasco (if used).
Shared by Cate Vanicek
Serves: 1
Vegetable Soup (Su Tsai Tang) Recipe brought to you by Recipes To-Go