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Chinese Cabbage and Prawn Soup

ingredients

serves 4
2 tbsp (30 ml) corn oil
2 oz (50 g) french bean (green bean)s, trimmed and cut into 5 cm (2 inch) lengths
1 large carrot, scrubbed and cut into matchstick strips
1 small turnip, peeled and cut into matchstick strips
1.1 litres (2 pints) chicken stock
2 tbsp (30 ml) soy sauce, preferably naturally fermented shoyu
1.25 ml (1/4 tsp) sweet chilli sauce
2 tbsp (30 ml) medium dry sherry
1 level tbsp (15 ml) light muscovado sugar
175 g (6 oz) Chinese leaves, finely shredded
3 oz (75 g) peeled cooked prawns

method

1. Heat the oil in a saucepan, add the beans, carrot and turnip and gently cook for 5 minutes.

2. Add the stock, soy sauce, chilli sauce, sherry and sugar.

3. Simmer for 15 minutes, until the vegetables are just tender.

4. Add the Chinese leaves and prawns and cook for 2-3 minutes, until the leaves are tender but still crisp.

5. Serve immediately.

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