In a large saucepan, brown the meat in oil on all sides, and drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil, and cayenne pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour.
Stir in mushrooms, carrots, and bok choy. Cover and simmer 20-30 minutes or until the vegetables are tender. Meanwhile, cook rice according to package directions.
Divide rice among six soup bowls, 3/4 cup in each, top each bowl with 1 cup of soup. Garnish with chive blossoms if desired.
Source: A friend Jean
By Raymonde from North Bay, Ontario
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