Yield: 1 servings
|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|
|¼ \N||Dried red chilli crushed|
|\N \N||Salt to taste|
|½ teaspoon||Soya sauce|
|½ teaspoon||Oil or butter|
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.