LETTUCE AND COTTAGE CHEESE BROTH

INGREDIENTS

Romaine Lettuce Torn 20 Small pieces
Cottage Cheese Cubes 150 Grams
Oil 1 1/2 Tsp
Spring Onions Sliced 2
Carrot Thinly Sliced 1 Medium
Ginger 1 inch strips
Vegetable Stock 4 Cup
Sugar 1 Tsp
Soya Sauce 1 Tbsp
Black Pepper Powder To Taste
Chilli Flakes 1 Tsp
Vinegar 1 Tsp
Salt to taste
Spring Onion Greens Finely Chopped 2 stalks
LETTUCE AND COTTAGE CHEESE BROTH

Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serves : 4

METHOD:

  • Heat 1/2 teaspoon oil in a non-stick pan and sauté cottage cheese on high heat, tossing continuously until golden. Set aside
  • Heat remaining oil in the same pan and sauté spring onions, carrot and ginger for half a minute.
  • Add vegetable stock and cook on high heat. Add soy sauce, season with sugar, salt and pepper. Add cottage cheese and lettuce. Mix well.
  • Stir in red chilli flakes and vinegar. Serve piping hot garnished with spring onion greens.