Great as an informal dinner, this Oriental-style meal-in-a-bowl can be cooked at the table in a wok over a spirit burner. Preparation time, 20 minutes; Cooking time, 15 minutes. Makes eight servings.
1.5 L rabbit stock 6 cups or chicken stock 1 rabbit breast meat, boned 1 and cut into very thin strips 3 green onions, diagonally sliced 3 250 mL broccoli florets and stalks 1 cup sliced diagonally 250 mL chopped spinach 1 cup 250 mL bean sprouts 1 cup 50 mL kernel corn 1/4 cup 2 nests, very fine egg noodles 2 (about 90 g) Marinade: 25 mL dry sherry 2 tbsp 25 mL soy sauce 2 tbsp 15 mL ground ginger 1 tbsp 2 mL crushed dry chilies 1/2 tsp 2 cloves garlic, crushed 2 10 mL toasted sesame seeds 2 tsp
In a medium bowl, combine rabbit and marinade ingredients. Mix well and set aside.
In a large wok or stock pot, bring stock to boil. Add green onions and broccoli; cook for 3 minutes. Add spinach, bean sprouts and corn; cook for 3 minutes. Add rabbit mixture with marinade and egg noodles; cook for further 3 to 5 minutes. Ladle soup into bowls and garnish with toasted sesame seeds.
From: Ontario Ministry of Agriculture and Food, 1987
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