| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups |
1 |
Servings |
INGREDIENTS
| 2 |
|
Red chilies |
| 2 |
t |
White vinegar |
| 2 |
T |
Cornflour |
| 1/4 |
t |
Pepper |
| 1 |
T |
To 2 Soy Sauce |
| 2 1/2 |
pt |
Vegetable stock or water |
| 2 |
T |
Oil |
| 2 |
|
Carrots, grated |
| 4 |
oz |
White cabbage, shredded |
| 1 |
|
Onion, sliced |
| 2 |
|
Spring onions, chopped |
| 1/4 |
t |
Msg |
INSTRUCTIONS
1998
Slice red chilies into rings, mix with vinegar. Blend cornflour,
pepper, and soy sauce with a little stock until smooth. Add the
remaining stock, bring to boil stirring continuously. In frying pan,
heat oil and fry carrots, cabbage, sliced onion, spring onion, and MSG
stirring over high heat for 3-4 minutes. Add the fried veggies to the
stock, stir in the chilies, vinegar and salt. (Like everybody else I
tend to through in other bits and pieces depending on whats in the
fridge at the time. ) Bring back to boil and cook for a few minutes.
Serve immediately. Posted to recipelu-digest Volume 01 Number 506 by
James and Susan Kirkland <kirkland@gj.net> on Jan 12,
A Message from our Provider:
“When God ordains, He sustains.”