SOUR VEGETABLE SOUP

Preparation Time : 5 minutes Cooking Time : 15 minutes

Ingredients

Carrot, chopped 1/2 medium Cabbage, chopped 1/4 small French beans, chopped 4-6 Green capsicum, chopped 1/2 medium Bamboo shoots, sliced 1 medium Cornflour/ corn starch 2 tablespoons Oil 2 tablespoons Garlic, chopped 2-3 cloves Onion , chopped 1 medium Ginger, chopped 1 inch piece Mushrooms, chopped 2 Celery, chopped 2 inch stalks Soy sauce 2 tablespoons Sugar 1/2 teaspoon MSG 1/2 teaspoon Vegetable stock 4-5 cups Green chilli sauce 2 tablespoons Salt to taste Vinegar 2 tablespoons White pepper powder 1/2 teaspoon Spring onion greens, chopped 1 stalk

Method

Boil bamboo shoot slice in one cup of water for two to three minutes. Drain and chop finely. Dissolve cornflour in quarter cup of water and set aside.Heat oil in wok on high heat. Add garlic, onion and ginger and stir-fry briefly. Add chopped French beans, carrot, mushrooms, bamboo shoot, celery and stir fry. Add soy sauce, sugar, MSG and mix. Add vegetable stock and mix. Add green chilli sauce, cabbage and green capsicum and continue to cook. Add the cornflour mix and let the soup thicken. Add salt to taste, vinegar and white pepper powder. Sprinkle finely chopped spring onion greens and take off the heat. Serve hot.