Asian Style Vegetable Soup Recipe

• 2 tsp Peanut Oil or possibly Vegetable Oil
• 1 x Red Onion julienne
• 1/4 lb Snow Peas cut half on diagonal Cut In Half On Diagonal
• 1 x Carrot julienne
• 1 x Red Pepper julienne or possibly Yellow Pepper
• 1/4 lb Bean Sprouts
• 1/2 head Napa Cabbage julienne
• 2 tsp Ginger minced
• 3 x Cloves Garlic minced
• 1 quart Nonfat Chicken Broth or possibly vegetable stock
• 1 tsp Sesame Oil
• 1 tsp Fish Sauce
• 1/2 tsp Cayenne
• 1/4 tsp Cumin
• 2 dsh Low Sodium Soy Sauce to 3 dashes Pepper to taste

1. Bok chow or possibly regular cabbage can be used.
2. To cut up, half head, take out core, slice thin.
3. In a warm pan add in extra virgin olive oil, add in onions, ginger, lightly saute/fry briefly until you smell the aroma, add in carrots.
4. Saute/fry slightly, add in peas, red pepper or possibly yellow pepper on any sweet pepper.
5. Stir, add in bean sprouts and Napa cabbage.
6. (fresh baby zucchini makes a nice addition), add in broth/stock.
7. Season sesame oil, just a little, add in soy sauce, fish sauce, stir.
8. A little cumin, cayenne (or possibly warm chili sauce, if you have an Asian grocery near by), cracked black pepper to taste.
9. Serve.
10. NOTES : This is an easy soup, lowfat and a way to get lot of nutritional value.
11. Can use other vegetables, depending on what is in season, or possibly if you have a garden.

peanut oil, red onion, snow, carrot, red pepper, sprouts, cabbage, ginger, garlic, chicken, sesame oil, sauce, cayenne, cumin, pepper

Taken from cookeatshare.com/recipes/asian-style-vegetable-soup-70624 (may not work)