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Add a photoServings: 4
Ingredients
- 1 lb Bok Choy
- 2 1/2 c. Vegetable Stock
- 1 Tbsp. Rice Wine Vinegar
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Sugar
- 1 Tbsp. Dry Sherry
- 1 x Red Chili, thinly sliced
- 1 Tbsp. Cornstarch
- 2 Tbsp. Water
Directions
- Using a sharp knife, trim the stems of the bok choy and shred the leaves.
- Heat the stock in a large saucepan. Add in the bok choy and cook for 10-15 min.
- Mix the rice wine vinegar, soy sauce, sugar, and sherry together. Add in to the stock, together with the sliced chili. Bring to a boil, lower heat and cook 2-3 min.
- Blend the cornstarch with the water to create a smooth paste. Gradually stir the cornstarch mix into the soup. Cook, stirring constantly, till soup is thickened. Cook for 4-5 more min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 49 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 879mg | 37% |
| Potassium 266mg | 8% |
| Total Carbs 9.87g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.94g | 4% |
| Protein 1.76g | 3% |
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