Yield: 1 servings
Measure | Ingredient |
---|---|
1 small | Carrot |
1 \N | Florrette cauliflower |
½ \N | Capsicum |
2 \N | French beans; (2 to 3) |
1 \N | Onion |
1 small | Piec cabbage |
½ teaspoon | Soya sauce |
½ teaspoon | Grated ginger and garlic |
¼ teaspoon | Crushed red chilli |
\N \N | Salt to taste |
½ teaspoon | Sugar |
2 teaspoons | Cornflour |
1 \N | Blob butter |
2 cups | Water |
Chop all the six vegetables either in a chopper or very fine by hand.
Heat butter in a pan.
Add ginger, garlic and vegetables.
Stir fry the vegetables till they look bright and done.
Add water and bring to boil
Mix cornflour in ½ cup cold water and add to the soup, stirring simultaneously.
Bring to boil again. Add chilli, sauce and sugar and boil till thick and transparent.
Serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.