Diabetic Soup Recipes
Hot And Sour Soup No.4 Recipe
Ingredients:
BGMB90B
4.00 lg Mushrooms, Chinese
1.00 ts Peanut oil
4.00 oz Chicken, skinned & boned
3.00 c Water, + 2 T more
0.50 c Chinese cabbage, sliced thi
0.50 c Bamboo shoots, drained
3.00 pk Chicken broth
2.00 ts Cornstarch
3.00 ts Soy sauce
3.00 oz Tufu, 1 x 1/2 " pieces
0.50 ts Pepper, white
Preparation:
In a small bowl combine mushrooms with enough water
to cover. let soak for 30 minutes. Dreain; cut off and
discard stems. Slice thinly and set aside.
In a 2 qt pot heat oil; add chicken and saute just
until it is no longer pink. Add 3 cups water and the
muishrooms, cabbage, bamboo shoots and broth mix;
bring to a boil. Reduice heat and let simmer for 5
miniutes. In a small cup dissolve cornstarch in
remaining 2 T water and stir into chicken mixtuire;
add venegar, soy sauce and simmer; stirring constatly
until slightly thickened. Add tofu and pepper and stir
to blend.
P exchange; 1 V exchange; 30 cal optional; Per
serving. 93 cal; 10 g P; 13 car, 872 mg sodium, 16 mg
chol. WEIGHT WATCHERS QUICK START COOKBOOK, PUBLISHED
1986
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Preparation Time: 0:00
Serves: 4
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Hot And Sour Soup No.4 Recipe provided for you by InformationAboutDiabetes.com
