Title: Congee--Chinese or American Style Lunch Or Snack (Ck)
Categories: Soup Chinese Jewish
Yield: 1 Servings

Start with Glutinous Rice Congee (CK) and during the last 5 minutes of cooking, add 1 cup of sliced fresh mushrooms and 1/4 lb of well washed fresh spinach leaves, shredded. Season the congee with soy sauce, and garnish with chopped scallions.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

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