Broth Dish
Source
Steven Doherty, Head Chef at First Floor Cafe in Windermere; Lakeland Catalog, Summer 2008
Yield
Serves 2
Prep info
10 min prep + 10 min cook
Prep time
Not set
Cook time
20 minutes
Time required
20 minutes
Oven preheat
N/A
Type
Soup
Status
Edited
Tags
Ingredients
- 500 mL light chicken or fish stock
- 3 green onions, finely sliced
- 1 T freshly grated root ginger
- 50 mL rich soy sauce
- 1 t sesame oil
- 1/4 t garlic, minced
- 1 t oil
- 1 t sesame oil
- 1 t rich soy sauce
- 1/2 pack pre-cut stir-fry vegetables (or use fresh, whatever you'd use in stir fry)
Method
Bring the stock to a boil in a pan, then turn off the heat. Add the green onions, ginger, 50mL of the soy sauce, 1 t of the sesame oil and the garlic. Stir thoroughly and keep hot.
In a pre-heated non-stick frying pan, add the oil and the remaining sesame oil, and lightly stir-fry the vegetables with the remaining soy sauce.
To serve, arrange the vegetables into 2 deep Chinese-style rice bowls, and pour the broth over them.
Notes
SJ Note: Renamed from "Broth Dish." I've been trying to think of a better name for this dish for ages.