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Su Tsai Tangvegetables, soups/stews, china 1 tomato (about 8-oz.) 6 cup chicken stock 3 cup shredded cabbage 1/2 cup julienne carrot 1 cup thinly slice onion 1 cup julienne celery 3 tablespoon oil 1 tablespoon salt 1/4 teaspoon white pepper 1/4 teaspoon msg (optional) 1 teaspoon sesame oil 1/2 teaspoon tabasco (optional) Blanch tomato for half a minute and slip off skin. Remove seeds and cut into small pieces. In boiling chicken stock add cabbage, carrot, onion and celery and bring to boil again. Reduce heat and cook until tender. Saute' tomato in 3 tablespoons oil. Add to soup with salt, pepper and MSG (if used). Cook for another 3 to 4 minutes and add sesame oil and Tabasco (if used). Shared by Cate Vanicek Recipe courtesy of: Catherine Vanicek, 06 Apr 93 19:00:07
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