Recipe Cuisine: Chinese
Theme: Meat-Free Marvels
Chunky Char Siu Corn Cabbage Soup
By: Yvonne
Ingredients
- 4 Tbsp Lee Kum Kee Char Siu Sauce
- 3 Corn Cobs
- 2 Carrots, spiralised
- 2 cups of shredded Wombok
- 2 Spring Onions sliced
- 2 Red Chillies, thinly sliced
- 2 Vegan Chicken Stock cubes (makes a litre)
- 1 Tsp Sesame Oil
- 1 Tbsp crushed Garlic
Product used in recipe
- LEE KUM KEE - CHAR SIU SAUCE
Method
- Wash Corn and pat dry. Marinade with Lee Kum Kee Char Siu Sauce and put aside.
- Wash, shred, dice and spiralise vegetables.
- Heat grill to medium heat. Place marinated Corn on the grill, turning every 5 minutes so as not to burn and cooks evenly. Corn kernals are tender when they can be pierced with a skewer.
- Roughly slice Corn kernals from the cob and place aside.
- In a saucepan, heat oil and fry Garlic. Add in the stock cubes and dissolve in a litre of water.Then add the Corn and other vegetables. Bring to the boil and then simmer for about 15 minutes to allow flavours to mix through. Transfer to bowls and garnish with Chili and Spring Onions.
