CHICKEN STIR-FRY SOUP
Steps:
- Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder.
- In a large saute pan with high sides over medium-high heat, add the peanut oil.
- When the oil is hot, add the whole garlic cloves and chile and saute until they are just starting to blacken. Remove and discard the garlic and chile, leaving the flavored oil.
- Add the chicken to the pan and saute until golden but not cooked through. Stir in the bok choy and carrots and saute for 1 minute.
- Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through. Ladle the soup into large, wide bowls and garnish with the chopped cilantro.
SHRIMP STIR-FRY SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Bring a medium saucepan of water to a boil. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer to the ice bath to cool; drain and set aside.
- Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.
- Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute. Add the mushrooms and ham and stir-fry 1 more minute.
- Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer. Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens.
CHICKEN AND STIR FRY VEGETABLE SOUP
Make and share this Chicken and Stir Fry Vegetable Soup recipe from Food.com.
Provided by Red_Apple_Guy
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- brown ground chicken and onion in sesame oil and add broth and water.
- add all other vegetables and bring to a boil, simmering for about 5 minutes.
- add seasonings and barley and simmer for 15 minutes.
- taste and adjust seasonings.
Nutrition Facts : Calories 117.2, Fat 5, SaturatedFat 1.1, Cholesterol 24.2, Sodium 1645.7, Carbohydrate 9.2, Fiber 1.8, Sugar 2.1, Protein 9.4
SPICY SOUP
This is a great soup that I got while visiting Houston. It has quickly become a family favorite!
Provided by Behr
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium heat; cook and stir celery and garlic until garlic is fragrant, about 5 minutes.
- Stir in flour to make a roux; cook for 1 minute.
- Stir in chicken broth, broccoli, cauliflower, peanut butter, salt, and red pepper flakes. Simmer for 15-20 minutes.
- Mix in green onions and heavy cream just before serving.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 9.1 g, Cholesterol 22.9 mg, Fat 10.8 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.9 g, Sodium 218.1 mg, Sugar 2.6 g
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