Yield: 1 servings
Measure | Ingredient |
---|---|
8 \N | Stems of spinach leaves; (8 to 10) |
4 \N | Tender stalks of the leaves just; (4 to 5) |
\N \N | ; below cauliflower |
2 \N | Stems of coriander leaves; (2 to 3) |
1 small | Spri spring onion |
1 \N | Stalk celery |
½ \N | Inch ginger peeled and crushed |
1 \N | Clovette garlic crushed |
1 tablespoon | Cornflour |
¼ \N | Dried red chilli crushed |
½ teaspoon | Sugar |
\N \N | Salt to taste |
½ teaspoon | Soya sauce |
½ teaspoon | Oil or butter |
2½ cup | Water. |
Clean any fibrous threads from the stems.
Chop the vegetables into thin slanted slivers.
Heat oil in a pan. Add ginger garlic.
Saute for a minute. Add vegetables.
Stir fry till tender. Add water and bring to a boil.
Mix cornflour in ½ cup cold water.
Add to soup, stirring continuously till it comes back to a boil.
Add the chilli, sugar, salt, soya sauce and boil till thickened like cornsoup
Serve fresh and piping hot.
Making time: 20 minutes
Makes for: 3
Shelf life: Best freshly made
Converted by MC_Buster.
Converted by MM_Buster v2.0l.