Ingredients:
1/2 capsicum
1 leaf cabbage
1/4 tomato seeded finely chopped
1 small onion
1" piece carrot peeled
1 leaf spinach stem finely chopped
1 floret cauliflower
1 french bean
3-4 leaves mint finely chopped
3-4 leaves coriander finely chopped
1/4" ginger peeled
1 pod garlic
1/2 dried red chilli deseeded and crushed well
1/2 tsp. soya sauce
salt to taste
1 tsp. oil
1 tbsp. cornflour
3 cups water or vegetable stock
1/2 tsp. sugar
Method:
Very finely chop (either manually
or in the electric chopper), the capsicum., cabbage, onion,
carrot, cauliflower, bean, ginger, garlic, all together.
Heat oil in a wok or pan, add all vegetables and stir fry for
3-4 minutes.
Add 2 1/2 cups water and bring to a boil.
Meanwhile, mix cornflour in the remaining water and add to the
boiling soup.
Stir continuously, till boil is resumed. Cook till the clarity
returns.
Add the soyasauce, salt, sugar and crushed chilli.
Stir well. Serve piping hot with green chilli in vinegar and
soyasauce.
Making
time: 15 minutes
Makes: 3 servings
Shelflife: Best fresh only
