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.