| | Chinese Cabbage Soup
1 teaspoon of vegetable oil
1 yellow onion, minced
3 1/2 cups of chicken broth
2 ounces of vermicelli
1/2 head of Chinese cabbage or domestic green cabbage, shredded
1 teaspoon of dry sherry
In a wok or skillet, heat oil over low heat. Add onion and cook until onion is transparent (about 1 minute). Stir occasionally. Add chicken broth and vermicelli. Raise heat to medium and bring mixture to a slow boil. Continue boiling for 5 minutes. Reduce heat to low. Add cabbage and simmer another 5 minutes. Stir in sherry. Makes 4 servings. |
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