Vegetables in Asian broth / serves 2
Quick, easy, low cal, delicious. Pile in veg--cooks down so you can really go wild.
Ing Asian Broth 4 c chix stock, 2 gar/cl peeled/ halved, 1/2" gingeroot in 5 thin slices (highly recommended) 1 star anise, 1 1/2 tbl soy sauce, 2 tsp sugar 1 1/2 tbl chinese cooking wine 1/2 tsp toasted sesame oil Vegetables (be generous!) 4–6 stems Chinese broccoli or bok choy, stems and leaves sliced and separated small carrot, peeled, halved lengthways then finely sliced on diagonal 2.5 oz enoki or other mushrooms sliced or quartered
Toppings 1/2 c cilantro leaves (or Thai basil, mint, chives) 1 green onion , green part finely sliced 2 tbsp crispy fried shallots Chilli crisp, chilli sauce or sriracha, Other ideas: sesame seeds, sliced chilli, Thai basil
Instructions Place Broth ing in large lidded pan over high heat, bring to simmer then reset to lowest heat and simmer gently 10 min to infuse. (Meanwhile, chop the veg). Turn heat to high; bring back to rapid simmer. Add carrots, Chinese broccoli stems and enoki mushrooms. Cook 3 min. Add/submerge Chinese broccoli leaves, simmer 2 min to wilt.
Serve – Toss garlic and ginger. Divide between 2 bowls. Top w/ mound of coriander, sprinkle w/ green onions, shower with crispy shallots, good dollop of chilli sauce or chilli crisp. Dig in.