Ingredients:
2 tbsp. cabbage finely shredded
2
tbsp. carrot finely julienned (slivers)
1 tbsp. cauliflower finely
chopped
1 small stalk celery, finely chopped
1 tbsp. spring
onion greens finely chopped
1/4 tsp. ginger grated
1/2
tsp. red chilli sauce
1 tsp. soya sauce
1 tsp. brown
vinegar
1/4 tsp. pepper powder
salt to taste
2
tsp. cornflour
1 tsp butter or oil
4 cups water or vegetable
stock
Method:
- Heat fat, add vegetables, ginger, except spring onions.
- Stirfry till cooked, add spring onions, stir.
- Add stock, chilli sauce, soya sauce, vinegar and stir.
- Bring to a boil, simmer for 7-8 minutes.
- Add salt and pepper.
- Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
- Cook for 2 minutes.
- Serve hot.
Making time: 25 minutes
Makes: 5-6 servings
Shelflife: Best fresh
Soup's Index
