Wednesday, June 1, 2011

Chow Mein Soup

1 TBSP olive oil
1 large onion, chopped
2 c. celery, chopped
4 cloves garlic, thin sliced
2 c. bean sprouts
2 1/2 c. chicken stock + 2 1/2 c. water OR 5 c. chicken broth
2 c. snow peas or sugar snap peas
1 c. frozen shelled edamame
1 TBSP soy sauce
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp coriander
1/4 tsp crushed red pepper
1/4 tsp five spice powder

In a stock pot or dutch oven, heat oil over medium heat and add celery, onions and garlic. Cook 5-10 minutes until translucent. Add bean sprouts and their liquid, and the stock/broth/additional water. Bring to a slight boil. Add pea pods and seasonings. Cook 5 minutes and turn off heat.

Garnish with sliced green onions and chow mein noodles.

I like this as a side dish when we have a little faux Chinese takeout dinner, but you can also make it as a main course. Just add 1 lb of your favorite protein. Just like when I make regular chow mein, I cook the meat in the oil to brown before adding the vegetables and the same of the recipe as written.

While the sodium is a little high, the meat-free version is under 100 calories a bowl!

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