Ingredients
- 1 Tbsp. Peanut Oil
1/4 cup chopped fresh Ginger
1/4 cup chopped Garlic
2- 32oz containers + 2 cups fat-free chicken broth (I use low sodium/unsalted version here)
1/2 cup cornstarch
1 package extra firm tofu, cut into ½ inch squares
1 can straw mushrooms drained, (or fresh mushrooms)
1 can (8oz) bamboo shoots, drained
6 tbsp Soy Sauce (I used the Kikkoman Ponzu style here) + 2 tbsp water to make up 1/2 cup
1/4 cup Rice Wine Vinegar
1 Tbsp Sugar
1-1/2 tsp. red pepper flakes (dried hot chili peppers)
2 bags (16oz each) Oriental style frozen vegetables (such as broccoli, carrots & water chestnuts)(I use fresh broccoli, shredded fresh carrots, zucchini, snow peas)
1 lb. fresh peeled and de-veined or canned shrimp(I use cooked, frozen shrimp, or chicken)
1/4 cup chopped fresh cilantro
1 pkg. (10oz) spinach trimmed and coarsely chopped.(I use baby bok choy instead)
Description
My Version Of The Traditional Chinese Soup Served In Most Chinese Restaurants.
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