Sizzling Chinese Cabbage Delight
Ingredients
- 450 g 1lb pak choi
- 600 ml 1pt vegetable stock
- 1 tablespoon rice wine vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon caster sugar
- 1 tablespoon dry sherry
- 1 fresh red chilli seeded and thinly sliced
- 1 tablespoon cornflour
Instructions
- Wash the pak choi thoroughly under cold running water, rinse, and drain.
- Pat dry with kitchen paper.
- Trim the stems from the pak choi and shred the leaves.
- Heat the vegetable stock in a large heavy saucepan.
- Add the pak choi and cook for 10–15 minutes.
- Mix together the rice wine vinegar, soy sauce, caster sugar, and dry sherry in a small bowl.
- Add this mixture to the stock, together with the sliced chilli.
- Bring to the boil, reduce the heat, and cook for 2–3 minutes.
- Blend the cornflour with 2 tablespoons of water to form a paste and gradually stir it into the soup.
- Cook, stirring constantly, until it thickens.
- Cook for a further 4–5 minutes.
- Ladle the sizzling Chinese cabbage delight into warm individual serving bowls and serve immediately.
Notes & Wine Advice
Wine Advice:
Pair this vibrant Chinese cabbage soup with a crisp and aromatic white wine such as a Riesling or a Pinot Grigio. The wine’s freshness will complement the sweet and savory flavors, creating a delightful fusion on the palate.
Nutrition values
Calories: 80 kcal | koolhydraten: 15 g | Eiwitten: 4 g | Vet: 1 g | Suiker: 6 g