| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 8 |
|
Stems of spinach leaves; (8 to 10) |
| 4 |
|
Tender stalks of the leaves just; (4 to 5) |
|
|
; below cauliflower |
| 2 |
|
Stems of coriander leaves; (2 to 3) |
| 1 |
sm |
Spri spring onion |
| 1 |
|
Stalk celery |
| 1/2 |
|
Inch ginger peeled and crushed |
| 1 |
|
Clovette garlic crushed |
| 1 |
tb |
Cornflour |
| 1/4 |
|
Dried red chilli crushed |
| 1/2 |
ts |
Sugar |
|
|
Salt to taste |
| 1/2 |
ts |
Soya sauce |
| 1/2 |
ts |
Oil or butter |
| 2 1/2 |
c |
Water. |
INSTRUCTIONS
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 1/2 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
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