This is from the book ‘Chinese Vegetarian Delights’ by Kaushi Bhatia, my bible for Chinese cuisine. A very organized and comprehensive book which not only gives you good recipes but also explains terminology used in Chinese cuisine and a little about ingredients used. A beginner’s guide to Chinese cuisine. This soup is a favourite with my family.
Serves 4 Prep Time 20 mins Cooking Time 20 mins
- French beans (diced) – 1/4 cup
- Spring onion (with tops ) – 2
- Cabbage (shredded) – 1/4 cup (optional)
- Carrot (diced) – 1/4 cup
- Mushrooms (sliced) – 1/4 cup
- Baby corn – 2-3 (optional)
- Capsicum (diced) – 1/4 cup
- Coriander leaves – 1tbsp
- Green Chillies – 2-3
- Ginger (grated) – 1tsp
- Garlic – 4-5 cloves
- Oil – 2 tbsp
- Soya Sauce – 1 tbsp
- Vinegar – 2 tbsp
- Corn flour – 1tbsp
- Water – 4 cups
- Salt to taste
- String, wash and dice the French beans.
- Peel, wash and dice the carrots.
- Wash and shred (cut into thin strips) the cabbage and spring onions.
- Wash and slice the mushrooms.
- Wash and dice the capsicum and baby corn.
- Place the French beans and carrots in a microwave safe bowl add water and microwave on high (100%) for 5-6 mins.
- Wash and finely chop the coriander leaves, green chillies and garlic.
- Place a heavy bottomed pan on the stove and add oil. When it heats up add the grated ginger and the minced coriander-green chillies- garlic. Saute for a couple of mins.
- Add shredded spring onion, cabbage, capsicum, baby corn and mushrooms to this and saute on high for 2-3 mins.
- Add the microwaved veggies and the residual water.
- Add water, soya sauce and salt. Let in simmer for a few minutes.
- In a small bowl take the corn flour and add some cold water to make a smooth paste.
- Add this to the simmering soup and stir continuously to avoid any lumps.
- Once the soup has thickened take it off the flame.
- Add vinegar, mix and serve hot.
Tip : To make the soup more spicy add 1 tbsp of Green chilly sauce. Never boil the soup after adding vinegar.