Stir Fry Vegetable Soup
1 Tbsp. Peanut oil
2 Carrots, peeled and sliced on the diagonal
2 Celery ribs, washed and sliced on the diagonal
1 cup Sliced onion
2 (14.5 oz.) cans Vegetable broth or chicken Broth
2 tsp. All Purpose Soy Sauce
2 (10 oz.) cans Mixed Chinese Vegetables, drained
1 cup Spinach leaves,* washed, cut into strips and packed
Cooked, shredded chicken breast or Tofu, cut into small cubes (optional)
*Or use Chinese cabbage or bok choy leaves.
In medium saucepan, heat oil. Add carrots, celery and onion and stir fry 2 to 3 minutes until onion is transparent.
Add chicken broth and soy sauce and bring to boil.
Cover, reduce heat and simmer for about 5 minutes or until carrots are just tender.
Add Chinese Vegetables and cook 1 minute.
Stir in spinach and cook 30 seconds to 1 minute until leaves are limp and bright green.
To serve, ladle into soup bowls over bits of chicken breast or tofu, if desired.
Makes 4 servings.