Chinese Beef and Mushroom Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
64 |
ounces |
low sodium beef broth |
|
8 |
ounces |
crimini mushrooms -- sliced |
|
8 |
ounces |
lean beef -- sliced thin |
|
1 |
whole |
shallot -- minced |
|
1 |
clove |
garlic -- minced fine |
|
1 |
teaspoon |
ginger root -- minced fine |
|
5 |
ounces |
bamboo shoots -- sliced |
|
1 |
cup |
frozen peas -- defrosted |
|
Sauce |
||
|
1 |
teaspoon |
Tiger Sauce or other chili sauce |
|
1 |
teaspoon |
sesame oil |
|
1 |
teaspoon |
five-spice powder |
|
1 |
tablespoon |
hoisin sauce |
|
1 |
tablespoon |
plum sauce |
|
1 |
tablespoon |
brown sugar -- packed |
|
1 |
tablespoon |
sherry |
|
2 |
tablespoons |
low sodium soy sauce |
|
2 |
tablespoons |
vegetable oil |
| Heat oil in wok or large saucepan to medium-high. Add mushrooms and cook for 1 minute. Add beef and cook for an additional minute. Add shallots and cook for one more minute. Add garlic and ginger root and cook for 30 seconds or until fragrant. Add sauce and mix well. Add broth and mix well. Bring to a boil and reduce heat and simmer for 20 minutes. Makes 8 servings. |
| Per Serving: 189 Calories; 8g Fat (39.2% calories from fat); 18g Protein; 11g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 275mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. |