Title: Asian style vegetable soup
 Categories: Soups
      Yield: 6 Servings
 
      2 ts Peanut Oil -- or
           Vegetable Oil
      1    Red Onion -- julienne
    1/4 lb Snow Peas -- cut half on
           Diagnal
      1    Carrot -- julienne
      1    Red Pepper -- julienne or
           Yellow Pepper
    1/4 lb Bean Sprouts
    1/2    Head Napa Cabbage --
           Julienne
      2 ts Ginger -- chopped
      3    Cloves Garlic -- chopped
      1 qt Chicken Stock -- or
           Vegetable stock
      2 ts Sesame Oil
      1 ts Fish Sauce
    1/2 ts Cayenne
    1/4 ts Cumin
      2 ds Soy Sauce -- to 3 dashes
           Pepper -- to taste
 
  This is an easy soup, lowfat and a way to get alot of nutrional
  value. Can use other vegetables, depending on whats in season, or if
  you have a garden. Bok chow or regular cabbage can be used. To cut
  up, half head, take out core, slice thin. In a hot pan add olive oil,
  add onions, ginger, lightly saute breifly till you smell the aroma,
  add carrots. Saute slightly, add peas, red pepper or yellow pepper on
  any sweet pepper. Stir, add bean sprouts and napa cabbage. (fresh
  baby zucchini makes a nice addition), add stock. Season sesame oil,
  just a little, add soy sauce, fish sauce, stir. Alittle cumin,
  cayenne (or hot chili sauce, if you have a asian grocery near by),
  cracked black pepper to taste. Serve.