Egg Roll Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

I was making egg rolls one day and leftover mixture and no more wraps - oh what to do - Make soup of course and it was a big hit Jimmie took it to work and I have had orders for it coming in ever since

Ingredients:

1 1/2 tsp ginger (fresh minced)

1 tsp garlic (minced)

2 cups cabbage (nappa, shredded)

2 cups bean sprouts (mung sprouts work best)

3/4 cup carrot (julienned)

1 1/2 cup green onion (diced on the bias)

3 tbsps oyster sauce

1/4 tsp red pepper flakes

1/2 tsp soy sauce

12 cups chicken stock (homemade if you have or low sodium canned)

1/4 cup diagonal cut scallions for decorations

Directions:

1. In a large wok style pan stir fry the first 6 ingrediants, in 2 tsps of olive oil (or peanut oil) Stir in Oyster sauce, pepper flakes and soy sauce. Cook down for 2 mins.
2. Add Chicken stock and you have a prefect vegetarian style soup - now if you want to jazz it up a bit you could add 2 cups of cooked and diced shrimp or chicken - let your imagination be your limit.

By RecipeOfHealth.com