Chinese cabbage soup

serves 4
ingredients
450g/1lb pak choi
600ml/1pt vegetable stock
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce
1 tablespoon caster sugar
1 tablespoon dry sherry
1 fresh red chilli, seeded and
thinly sliced
1 tablespoon cornflour
• Wash the pak choi thoroughly under cold running water, rinse and
drain. Pat dry with kitchen paper. Trim the stems from the pak choi, and
shred the leaves.
• Heat the stock in a large heavy saucepan. Add the pak choi and cook
for 10–15 minutes.
• Mix together the vinegar, soy sauce, sugar and sherry in a small bowl.
Add this mixture to the stock, together with the chilli. Bring to the boil,
reduce the heat and cook for 2–3 minutes.
• Blend the cornflour with 2 tablespoons water to form a paste, and
gradually stir into the soup. Cook, stirring constantly, until it thickens.
Cook for a further 4–5 minutes, then ladle the soup into warm individual
serving bowls and serve immediately.