Directions
Ingredients
- Oil – 3tbsp
- Garlic chopped – 2tsp
- Ginger chopped – 2tsp
- Onion chopped – 3tbsp
- Mushrooms chopped – ¼ cup
- Broccoli chopped – ¼ cup
- Beans chopped – ¼ cup
- Carrots chopped – ¼ cup
- Cabbage chopped – ¼ cup
- Capsicum chopped – ¼ cup
- Veg Stock/Water – 3cups
- Soya sauce – 2tbsp
- Vinegar – 1tbsp
- Pepper powder – a pinch
- Green chilli chopped – 1tsp
- Sugar – a pinch
- Salt – to taste
- Chilli sauce – 1tbsp
- Spring onion chopped – handful
- Coriander stems chopped – 2 tbsp
- Cornstarch – 1tbsp
- Water – a dash
Extra Shots
How to make Vegetable Stock at Home
Veg Stock – Makes 1lt approx
Ingredients
- Onion (small) – 1no
- Ginger sliced – few
- Garlic cloves – 5-6nos
- Peppercorns – 7-8nos
- Bayleaf – 1no
- Basil – a sprig
- Rosemary – a sprig
- Thyme – a sprig
- Beans with trimmings – 1cup
- Carrot dices & trimming – ½ cup
- Broccoli & trimmings – ½ cup
- Broccoli steam – 1 small piece
- Cauliflower & trimmings – ½ cup
- Cauliflower stem – 1small piece
- Celery sticks – 2 small pieces
- Tomato trimmings – handful
- Water – 3lts
Steps
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1
Done
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Heat a pan and add oil, garlic, ginger and onions. Stir them for a minute without browning them. Add in mushrooms, broccoli, beans, carrots, cabbage and capsicum. Cook them on high heat for 2-3 min. |
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2
Done
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Add vegetable stock and bring to a boil. Drop in soya sauce, vinegar, pepper powder, green chilli, sugar, salt, chilli sauce and give another boil. |
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3
Done
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Separately mix together cornstarch with a dash of water and add to the boiling soup. Once it is thickened remove and serve the soup hot. |
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4
Done
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Extra Shots- How to make Vegetable Stock at Home |
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5
Done
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In a pan add all the ingredients and bring to a boil. Simmer and cook for an hour. Strain the liquid and cool it completely. It is ready to use. |
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6
Done
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You may deep freeze it in small packets and use it within 2months. |
