| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups |
1 |
Servings |
INGREDIENTS
| 2 |
|
Red chilies |
| 2 |
ts |
White vinegar |
| 2 |
tb |
Cornflour |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
(To 2) Soy Sauce |
| 2 1/2 |
pt |
Vegetable stock or water |
| 2 |
tb |
Oil |
| 2 |
|
Carrots; grated |
| 4 |
oz |
White cabbage; shredded |
| 1 |
|
Onion; sliced |
| 2 |
|
Spring onions; chopped |
| 1/4 |
ts |
Msg |
INSTRUCTIONS
1. Slice red chilies into rings, mix with vinegar.
2. Blend cornflour, pepper, and soy sauce with a little stock until smooth.
Add the remaining stock, bring to boil stirring continuously.
3. In frying pan, heat oil and fry carrots, cabbage, sliced onion, spring
onion, and MSG stirring over high heat for 3-4 minutes.
4. 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.
5. Serve immediately.
Posted to recipelu-digest Volume 01 Number 506 by James and Susan Kirkland
<kirkland@gj.net> on Jan 12, 1998
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