22
THE CHINESE COOK BOOK
VEGETABLE SOUP
菜
CHOY湯
TONG
- Any kind of vegetables washed thoroughly and cut into pieces one inch long
- Small piece of root ginger
- 9 cups primary soup
- Salt
(a) Heat the cooking pan for ½ minute. Then spread one teaspoonful of oil all over the surface of the pan and let it heat for from 1 to 2 minutes.
(b) Add the salt, then the vegetables and ginger. Turn over frequently until the volume of the vegetables is reduced to ⅓.
(c) Add the primary soup, and let it cook until it boils. Keep the soup boiling slowly until done. The length of time depends upon the kind of vegetables. It is best to keep the pan uncovered.
