1 teaspoon vegetable oil
3 garlic cloves, minced
3 cups Chinese cabbage, sliced
1/4 cup chicken broth
3-1/2 cups chicken broth
6 ounces shrimp, peeled and deveined
6 ounces scallops
3 tablespoons soy sauce
2 tablespoons rice vinegar
8 ounces linguine
In a saucepan, heat oil over medium heat. Add minced garlic cloves and stir until golden, about 1 minute. Add sliced chinese cabbage and 1/4 cup chicken broth. Bring to a simmer and cook until the cabbage is wilted, about 1 minute. Add 3-1/2 cups chicken broth, peeled shrimp, scallops, soy sauce, and rice vinegar. Return to a simmer and cook until the shrimp is done, about 1 minute.
Meanwhile, prepare linguine according to the package directions; drain. Divide the noodles in serving bowls and serve with the soup ladled on top.
Makes 4 servings.