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Hi, my name is Sonal and I live in Sunnyvale, California. I visit this
site quite often and have tried lots of delicious recipes from here..so,
thought its about time I contribute one of my favorite recipes.. Ginger soup
is a very nice starter, very appetizing... Special attention should be given
to the cutting and chopping of vegetables when it comes to Chinese
cooking..Hope u all like this recipe...
Email:sonal@sonals.com
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Ginger Soup
Ingredients for Cooking
Cabbage 50 gms.
Corn flour 10 gms.
Carrots 50 gms.
Soya sauce 1 tsp.
Capsicum 20 gms.
Vinegar 1 tsp.
Ginger 20 gms.
Salt to taste
Garlic 10 gms.
Pepper powder a pinch
Ajinomoto a pinch
Stalk/water 1 litre
Spring Onion 1
oil 1 tsp.
Coriander leaves 2 sprigs
Method:
- Chop all the vegetables, julienne ginger.
- Heat oil in a wok.
- Add ginger, saute. Add garlic, saute.
- Add all chopped vegetables, saute.
- Add water or stalk * and boil it.
- Add soya sauce, vinegar, ajinomoto and chopped coriander.
- After the first boil, add corn flour paste to thicken it.
- Finish it with spring onions.
* For vegetable stock, add all the vegetable peels, bay leaf to 1 - 1 1/2
liter of water and bring it to a boil. After the first boil, slow down the
heat at the lowest and simmer the stock for around 45 minutes. Drain the
vegetable peels and use the water for soups.
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