Title: Chinese Oyster Stew
Categories: Oriental Soup Seafood
Yield: 4 Servings
| 1 | cn | (10-3/4 ounces) condensed Chicken broth |
| 1 | | Soup can water |
| 2 | tb | Soy sauce |
| 1/4 | ts | Grated gingerroot |
| 1 | pn | Shucked large oysters, Undrained |
| 2 | c | Chopped chinese cabbage |
| 8 | | Ounces sliced mushrooms (about 2-1/2 cups) |
| 1/2 | c | Bean sprouts |
| 4 | | Green onions (with tops), cu Into 1-inch pieces |
Heat broth, water, soy sauce and gingerroot to boiling in 3-quart saucepan.
Add oysters, cabbage, mushrooms and bean sprouts. Heat to boiling reduce
heat. Cover and simmer about 2 minutes or until cabbage is c Ladle stew
into bowls and garnish with green onions. 4 SERVINGS; 135 CALORIES PER
SERVING.