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home > recipes > soups > cantonese creamy corn soup
from US 5 cups homemade chicken stock or store bought chicken broth 1-1/4 cups canned creamed corn 1/4 tsp. salt, to taste 1/2 tsp. granulated sugar Ground black or white pepper, to taste 2 tsp. Chinese rice wine or dry sherry 3/4 cup cooked crab meat, or cooked diced ham 1 TB cornstarch dissolved in 2 TB water 2 egg whites, lightly beaten 1/2 tsp. sesame oil, or to taste 2 green onions, finely chopped (for garnish, optional) Bring the broth or stock to a boil in a saucepan over medium heat. Stir in the creamed corn and bring back to a boil (about 3 minutes). Stir in the salt, sugar, white pepper, rice wine or sherry and cooked crab meat. Cook for about 2 minutes to bring back to a boil again. Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup, stirring to thicken. When the soup has thickened, remove the saucepan from the heat. Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds. Add the sesame oil and the green onions garnish if using. 1 pound flank steak sliced against the grain into very thin slices 2 tablespoons soy sauce 1 tablespoon dry sherry 1 (10 oz) package frozen broccoli, defrosted 1 clove minced garlic 1 slice finely minced ginger root 2 tablespoons peanut oil 1 dash salt to taste Combine soy sauce and sherry, and pour this mixture over steak. Marinate the meat for 15 minutes. Slice broccoli at a diagonal and mince garlic and ginger. Heat a wok 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef. Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green. Serve hot. Calories=263. 8; protein=25.71 g; total fat=15.4 g; carbohydrate=4.51 g; dietary fiber=2.22 g; calcium=48.67 mg; sodium=573 mg; potassium=604. 8 mg. Per Serving (excluding unknown items): 70 Calories; 7g Fat (90.7% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 515mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.

Cantonese Creamy Corn Soup


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keyword: cantonese
keyword: creamy
ethnicity: chinese
recipes for soups
recipes by food.chat
Email Address:
(posted October 23, 2009)

from US

5 cups homemade
chicken stock or store bought chicken broth
1-1/4 cups canned creamed
corn
1/4 tsp.
salt, to taste
1/2 tsp.
granulated sugar
Ground black or white pepper, to taste
2 tsp. Chinese
rice wine or dry sherry
3/4 cup
cooked crab meat, or cooked diced ham
1 TB
cornstarch dissolved in 2 TB water
2
egg whites, lightly beaten
1/2 tsp.
sesame oil, or to taste
2
green onions, finely chopped (for garnish, optional)

Bring the
broth or stock to a boil in a saucepan over medium heat. Stir in the creamed corn and bring back to a boil (about 3 minutes).

Stir in the
salt, sugar, white pepper,
rice
wine or sherry and cooked crab meat.

Cook for about 2 minutes to bring back to a
boil again.

Give the
cornstarch and water mixture a quick re-stir, and then pour into the boiling soup, stirring to thicken. When the soup has thickened, remove the saucepan from the heat.

Pour the
egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form
thin shreds.

Add the
sesame oil and the green onions garnish if using.

1 pound
flank steak sliced against the grain into very
thin slices
2 tablespoons
soy
sauce
1 tablespoon
dry sherry
1 (10 oz) package frozen
broccoli, defrosted
1
clove minced garlic
1 slice finely minced ginger root
2 tablespoons
peanut oil
1
dash salt to taste

Combine soy
sauce and sherry, and pour this mixture over steak. Marinate the meat for 15 minutes.

Slice
broccoli at a diagonal and mince garlic and ginger.

Heat a
wok 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger.

Fry over high heat, stirring constantly for about 20 seconds more, then add the beef. Stir-
fry, stirring constantly, for about 1 minute.

Add
broccoli and stir-
fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green. Serve hot.

Calories=263. 8; protein=25.71
g; total fat=15.4 g; carbohydrate=4.51 g; dietary fiber=2.22 g; calcium=48.67 mg; sodium=573 mg; potassium=604. 8 mg.

Per Serving (excluding unknown items): 70 Calories; 7g
Fat (90.7% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 515mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.



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