People that visited the Library on Saturday around lunch time asked "What smells so good?!" Our cooking class in the Staff Kitchen was filling the Library with mouth-watering aromas from our Chinese cuisine. The menu consisted of Mushroom and Water Chestnut Soup, Vegtable Chow Mein, and Tofu Stir-fry. After much preparation and assembly of the food, the class sat down to a delicious lunch. Bon Appetite!
1 comment:
Mushroom and Water Chestnut Soup
serves 2
1 onion
4 large mushrooms (we used shiitake)
1/4 cup canned water chestnuts
1/4 cup canned bamboo shoots
2 green onions
1 vegetable bouillon cube
2 tbsp soy sauce
Peel the onion and finely chop.
Slice the mushrooms.
Drain the water chestnuts and bamboo shoots.
Cut the tops and bottoms off and chop the green onions.
Boil 2 cups of water. Drop the bouillon cube into boiling water and stir until it dissolves. Reduce the heat to simmer.
Add the chopped onions and soy sauce to the stock and simmer 10 min.
Add the sliced mushrooms and drained water chestnuts and bamboo shoots. Simmer another 5 min.
Carefully take the soup off the heat and stir in the chopped green onions.
All the recipes we prepared on Saturday were from Julie McCulloch's China: A World of Recipes.
Enjoy!
Post a Comment