Ingredients
1 can (10-3/4 ounces) condensed chicken b, roth
1 soup can water
2 tbsp soy sauce
1/4 tsp grated gingerroot
1 pinch shucked large oysters, undrained
2 cup chopped chinese cabbage
8 ounces sliced mushrooms (about 2-1/, 2 cups)
1/2 cup bean sprouts
4 green onions (with tops), cu into 1, -inch pieces
Directions
Heat broth, water, soy sauce and gingerroot to boiling in 3-quart
saucepan. Add oysters, cabbage, mushrooms and bean sprouts. Heat to
boiling reduce heat. Cover and simmer about 2 minutes or until
cabbage is c Ladle stew into bowls and garnish with green onions. 4
SERVINGS; 135 CALORIES PER SERVING.
Servings: 4 servings
Chinese Oyster Stew Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Seafood; Soup
The History of Recipes
We can track the history of meal recipes way back into the distant past, in fact as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to historians are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient Romans made use of many herbs, including many that are still in use today such as basil, rue and parsley. Later, there are some books which were published in the 14th Century - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that is served today, but rather recipes for the types of food prepared by the cooks of the rich people of that period. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from Arab cuisine, such as coriander, basil and rosemary. The introduction of these new culinary ideas caused a surge in recipe manuscripts, the majority of which still exist in private collections. For the centuries that followed, the powerful families of the West strove to serve up the most extravagent banquests, and because of this cooks and their recipes were greatly in demand. However, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording popular recipes of the day. By the time we get to the 20th century, recipe books are greatly in demand as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this Chinese Oyster Stew recipe.
