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Ingredients
6 cups Vegetable Stock 1 medium White Onion, finely chopped 3 Garlic Cloves, minced 1 teaspoon peeled and minced Fresh Ginger 1 teaspoon Soy Sauce 1/2 cup Water Chestnuts, chopped 1/2 cup Bamboo Shoots, chopped 3/4 cup chopped Broccoli 1 large Carrot, peeled and shredded 3/4 cup Shiitake Mushrooms, re-hydrated, stems removed and caps thinly sliced 1/4 cup shredded Spinach 1/2 cup chopped Snow Peas 1 cup cooked Brown Rice 1 cup diced Celery 1 Green Bell Pepper, chopped 1/8 teaspoon Fresh Ground Black Pepper
Preparation:
- Add 1-cup vegetable stock to stockpot. Bring to a boil over high heat.
- Reduce heat to medium.
- Stir in chopped onion, minced garlic, and minced fresh ginger.
- Simmer 3 minutes. Stir in soy sauce and remaining vegetable stock.
- Bring to a gentle boil over medium-high heat.
- Stir in chopped water chestnuts, chopped bamboo shoots, chopped broccoli, shredded carrot, sliced shiitake mushroom caps, shredded spinach, chopped snow peas, cooked brown rice, diced celery, and green bell pepper.
- Reduce heat to low. Simmer 10 minutes.
- Season with fresh ground black pepper.
- Serve hot.
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