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Pickles and Arrowhead Soup

Soups and Congees

Pickles and Arrowhead Soup
2 teaspoons vegetable oil
1 teaspoon grated ginger
1 scallion, divided in half, and minced
dash of sugar
dash of salt
4 arrowhead bulbs, peel and sliced them, then rinse and drain them
3 half pickles, blanched one minute, then chopped

1. Heat wok or fry pan, then add the oil and stir-fry the ginger and half of the scallion for fifteen seconds, then add pickles and the arrowhead bulb slices, and stir fry for two minutes. Next, add three cups cold water and the sugar, and reduce the heat.
2. Simmer this for fifteen minutes until the arrowhead pieces are soft and the soup thickens a little.
3. Pour into pre-heated individual bowls or a soup tureen, then sprinkle on salt and the

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