Easy Bamboo Shoot Soup
from: SugarMegnolia

This recipe is originally from a Chinese cuisine cook book, but originally it was a bit bland, so I added a touch of szechuan to it. I really think it tastes great, with a bit of a kick to it, and it is good served as a side to just about any Chinese dish. :) Comes together really quick and is quite light.

SERVES 4

• 6 cups vegetable stock
• 1 (8 ounce) can bamboo shoots
• 1 teaspoon szechuan sauce
• 1 teaspoon cornstarch
• 1 1/2 teaspoons water
• 1 teaspoon light oil
• salt and pepper

1. Bring stock to a boil.

2. Add bamboo shoots and szechuan sauce, and return to a boil.

3. Mix cornstarch and water until there are no lumps, then add to stock/shoots, and let it thicken slightly.

4. Add the 1 teaspoons of oil to thin it out a little.

5. Salt and pepper to taste.