MU SHU STOUP
I found this recipe in a Rachel Ray cookbook, and putting it here so I don't lose it in my mass of cookbooks!
Provided by iewe7726
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons vegetable oil at the bottom of a soup pot over medium-high to high heat and add protein of choice and stir fry: shrimp until just pink, chicken or pork until lightly browned. Add mushrooms, carrots and garlic, cook for 2 minutes, then add cabbage and wilt it, 5 minutes.
- While cabbage cooks, add 2 tablespoons vegetable oil to a skillet and arrange pot stickers in it. Add 2/3 cup water and turn on to medium-high heat. Cook for 8 minutes to evaporate the water, then let the pot stickers brown 1 minute more.
- Add scallions, soy sauce and black pepper and stir to combine, then add stock and bring to a boil. Stir in beaten eggs and continue to stir in pot until they are cooked and scattered throughout the stoup.
- Place a few pot stickers in the bottom of a soup bowl and top with soup.
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Mohammed Sule
[email protected]I love that this recipe is so versatile. I can add or remove ingredients depending on what I have on hand, and it always turns out delicious.
Stlish zain Officials
[email protected]This mu shu stoup is a great way to use up leftover vegetables. I had some broccoli, carrots, and celery that I needed to use up, and this recipe was the perfect solution.
Kyah Russell
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The stoup was flavorful and hearty, and it was perfect for a cold winter night.
Chris Nkadimeng
[email protected]This recipe was easy to follow and the stoup turned out great! I made a few small changes, like adding a bit more ginger and garlic, and it was perfect.
Raja Anas
[email protected]I'm always looking for new and exciting recipes, and this mu shu stoup didn't disappoint. It was flavorful and delicious, and I loved the unique combination of ingredients.
Tinunolaji Victoria
[email protected]This mu shu stoup is the perfect comfort food. It's warm, hearty, and flavorful. I love serving it on a cold winter night.
Khan Md
[email protected]I was looking for a new stoup recipe, and this one caught my eye. I'm so glad I tried it! The stoup is delicious and easy to make.
Rama Neupane
[email protected]I'm not a big fan of stoup, but this recipe changed my mind. The mu shu flavor is incredible, and the stoup is so hearty and filling.
Samkelo Samzin
[email protected]This mu shu stoup is a great way to get your kids to eat their vegetables. My kids love the sweet and sour flavor, and they don't even realize they're eating broccoli and carrots.
shaneka Brown
[email protected]I've made this stoup several times now, and it's always a hit. My family loves the unique flavors and the hearty texture.
md reyad hassan
[email protected]This stoup is so flavorful and comforting. It's perfect for a quick and easy weeknight meal.
Enebeli kelvin
[email protected]I love that this recipe is so versatile. I can add or remove ingredients depending on what I have on hand, and it always turns out delicious.
shomiq hajong
[email protected]This mu shu stoup is a great way to use up leftover vegetables. I had some broccoli, carrots, and celery that I needed to use up, and this recipe was the perfect solution.
Mac Kenzie
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The stoup was flavorful and hearty, and it was perfect for a cold winter night.
Haylee Matlock
[email protected]This recipe was easy to follow and the stoup turned out great! I made a few small changes, like adding a bit more ginger and garlic, and it was perfect.
Ssebagala kagombe Ryan
[email protected]I'm always looking for new and exciting recipes, and this mu shu stoup didn't disappoint. It was flavorful and delicious, and I loved the unique combination of ingredients.
Bg Shivam
[email protected]This mu shu stoup was a hit with my family! The flavors were incredible, and it was so easy to make. I'll definitely be making this again.