* Exported from MasterCook *

SEAFOOD AND VEGETABLE COMBINATION SOUP

Recipe By :Tony Blakemore from The Longevity Chinese Cook Book
Serving Size : 8 Preparation Time :0:20
Categories : 5-10G Low Carb Soup Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups BASIC CHINESE CHICKEN STOCK RECIPE
2 tsp fresh ginger -- finely chopped
100 g squid -- 3 oz
cleaned and cut into thin strips
200 g fish fillets -- 6oz
cut into bite size pieces
100 g oysters -- 3oz
shelled and cleaned
100 g scallops -- cleaned, 3oz
125 g broccoli flowerets -- 4oz
250 g spinach leaves -- 8oz roughly chopped
250 g Chinese cabbage -- 8oz diced
125 g snow peas -- 4oz trimmed
30 g Chinese mushrooms -- 1oz 4-5 dried
Soak in hot water for 30 minutes.
Discard stems and slice into quarters
5 shallots -- diced
1 med tofu block -- cut in 16 pieces
1 tablespoon fresh coriander -- chopped
freshly ground black pepper to taste

Add ginger to the stock and bring to the boil in a large saucepan.
Add seafood and simmer until cooked - 1 minute for the oysters and scallops, and 3 minutes for the fish fillets and squid.
Remove seafood from the saucepan and keep warm.
Add vegetables to the stock Bring to the boil, reduce heat and simmer for 3 minutes.
Add bean curd and simmer for 2 minutes.
Return seafood to the saucepan.
Simmer for 1 minute to heat through
Season with pepper,
garnish with fresh coriander and serve



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Per Serving (excluding unknown items): 76698 Calories; 5059g Fat (61.6% calories from fat); 6343g Protein; 750g Carbohydrate; 154g Dietary Fiber; 25151mg Cholesterol; 27241mg Sodium. Exchanges: 1 1/2 Grain(Starch); 905 1/2 Lean Meat; 131 Vegetable; 469 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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