Chinese Broccoli And Egg Rice Soup. Add mixed vegetables and rice and stir to combine. Saute the mixture for a minute over high heat. Then turn the flame to low, add soy sauce and sweet soy sauce.
Add garlic and saute until just fragrant. Toss well to combine, then press down evenly into skillet. This was a wonderful and easy recipe!!! You can cook Chinese Broccoli And Egg Rice Soup using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Chinese Broccoli And Egg Rice Soup
- Prepare 1 large of egg.
- You need 1 dash of sesame oil.
- You need 1 dash of salt ..
- It’s 4 cup of chinese brocoli / Kailan.
- Prepare 2 cup of stock.
- You need of garnish.
- It’s 1 tsp of roasted garlic & shallot.
- It’s 1 dash of pepper.
- Prepare 1 tbsp of spring onion & parsley.
Preview: Combine broccoli, cheese, and rice with a homemade mushroom and vegetable cream sauce. No canned soup (with too much salt) needed. Instead of canned soup, this recipe calls for a simple, do-it-yourself cream sauce. You control the salt and avoid the preservatives.
Chinese Broccoli And Egg Rice Soup instructions
- Boil stock add chop Kailan simmer for 2 minutes then add salt.
- Add sesame oil & egg stir once breaK yolk and cover pot and off heat for 1 minute.
- top pepper & garnish & serve hot.
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Your reward is a fresher flavor customized to your needs and tastes. Those eggrolls and fried rice are loaded with starchy carbs (and fat). And many of the sauces used in Chinese restaurants include cornstarch as a thickening agent, rendering innocent veggies like broccoli more carb-laden than your system might like. Bring to a simmer, and add the Tenderstem broccoli. After a couple of minutes, add the rice noodles, and cook for a few more minutes until the noodles are cooked and the broccoli is tender but still fairly crisp.
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