Follow these steps for perfect results
vegetable broth
onion
finely chopped
garlic
minced
ginger root
minced
soy sauce
water chestnuts
chopped
bamboo shoots
sliced
broccoli florets
chopped
green bell pepper
seeded and chopped
carrot
shredded
mushrooms
sliced
celery
sliced
snow peas
chopped
fresh bean sprouts
cooked rice
black pepper
scallions
thinly sliced
Heat 1/2 cup of vegetable broth in a large soup pot over high heat.
Add onion, garlic, and ginger to the pot when the broth is boiling.
Cook for 3 minutes, stirring occasionally.
Add soy sauce and the remaining 5 1/2 cups of vegetable broth.
Bring the mixture to a gentle boil.
Add water chestnuts, bamboo shoots, broccoli florets, green bell pepper, shredded carrot, sliced mushrooms, sliced celery, snow peas, and fresh bean sprouts.
Bring to a simmer and cook for 10 minutes, or until vegetables are tender.
Stir in the cooked rice and black pepper.
Garnish with sliced scallions (optional) and serve hot.
Expert advice for the best results
Add tofu for extra protein.
Adjust soy sauce to taste.
Everything you need to know before you start
10 minutes
Can be made a day ahead
Serve hot in a bowl, garnished with fresh scallions or cilantro.
Serve with crusty bread.
Serve as a starter to a larger meal.
Pairs well with Asian flavors
Discover the story behind this recipe
Represents light and healthy Cantonese cuisine.
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