Taste Of The Seasons

 Bok Choy Corn Soup

• 1 litre (4 cups) ready prepared carton beef stock
• 3 tablespoons oyster sauce
• 1 cup fresh or frozen corn kernels
• 1-2 tablespoons white vinegar or lemon juice
• 125g (1 cup) broken rice vermicelli noodles
• 1 bunch (3-4) baby bok choy, well rinsed, leaves coarsely shredded

Pour stock into a saucepan, stir in oyster sauce, corn kernels, and choice of vinegar or citrus juices.

Bring to the boil.

Add vermicelli, stir until stock returns to the boil and cook for 2 minutes.

Add bok choy and cook further 2 minutes until just tender.

Serves 4

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305