Title: Beef and chinese lettuce soup
 Categories: Soup
      Yield: 4 Servings
 
    1/4    -(up to)
    1/2 lb Lean beef
      1 tb Soy sauce
      1 ts Peanut oil
      6 c  Stock (see recipe)
    1/2 lb Chinese lettuce
      1 ts Salt
    1/2 ts Sugar
 
     1. Slice beef thin. Combine soy sauce and oil. Add to beef and
  toss. Let stand 30 minutes, turning meat occasionally.
  
     2. Bring stock to a boil. Meanwhile cut lettuce in 2-inch sections.
  
     3. Add lettuce to stock with salt and sugar and simmer, uncovered,
  until nearly done (about 10 minutes).
  
     4. Add beef and simmer, uncovered, 3 to 4 minutes more.
  
     VARIATION: For the Chinese lettuce, substitute either alone or in
  combination: celery, shredded; Swiss chard or spinach leaves, cut in
  half; or water cress, cut in 2-inch sections. Reduce cooking time in
  step 3 to about 2 or 3 minutes.
  
  From , ISBN 0-517-65870-4.