1/2 pound fresh asparagus
1 tablespoon v egetable oil
two tablespoons finely chopped shallots or onion
1 tablespoon finely chopped garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
2 teaspoons corn starch
two tablespoons water
1 egg, well beaten
1/4 pound cooked lump crabmeat, a treadmill 6-ounce can, drained (about 3/4 cup)
two tablespoons thinly sliced eco-friendly onion
This and lots of other
wonderful recipes might be present in
Quick Easy Vietnamese
by Nancie McDermott from Chronicle Books
This lovely soup is really a French colonial merchandise that showcases asparagus inside a standard Chinese-style egg-flower soup. The initial version is made with canned asparagus, but you may enjoy the vivid eco-friendly color and flavor of fresh asparagus, known in Vietnam as mang toy, or "Western bamboo." To organize with canned asparagus (eco-friendly or white-colored), drain, reduce 1-inch lengths, and add in the finish of cooking, right before the egg. I sometimes prefer to use zucchini. edamame beans (fresh soybeans ), baby green spinach leaves, or frozen peas instead of asparagus. Canned crabmeat works nicely within this soup, which makes it a day to day dish.
Trim the asparagus, breaking off and discarding the bottom of each stalk about here the vibrant eco-friendly color fades. Cut each stalk crosswise diagonally into 1 " pieces, but leave the gorgeous tips intact. (You ought to have a couple of cups.)
Heat the oil inside a medium saucepan over medium-high temperature for one minute, after which add some asparagus, shallots. garlic clove. salt, and pepper. Prepare before the shallots and garlic clove are aromatic and also the asparagus is shiny and vibrant eco-friendly, one to two minutes. Add some broth and produce to some boil.
In a tiny bowl, combine the corn starch and water, stirring it to create a thin, smooth paste. Combine it with the soup. Stir the soup well and drizzle within the beaten egg, allowing it to swirl to create lacy shreds within the hot broth. Add some crabmeat and stir well. Sprinkle within the eco-friendly onion, take away the soup in the heat, and serve hot or warm.