Mustard Cabbage Soup

My mom used to make this for us when we were growing up, with all kinds of variations. My daughter loves mustard cabbage because of it.

Step: 1

Heat oil in a 4-quart pot over medium-high heat. Add chicken, onion, ginger, and garlic. Stir-fry until chicken is no longer pink inside, 6 to 7 minutes. Pour in broth and bring to a boil.

Step: 2

Add pot stickers; cook until heated through, about 5 minutes. Add

Step: 3

and noodles and cook until tender, about 5 minutes. Season with soy sauce, salt, and pepper.

Per Serving: 335 calories; protein 16.5g; carbohydrates 43.4g; fat 10.2g; cholesterol 27.6mg; sodium 2016.3mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.