HOT AND SOUR VEGETABLE SOUP

Ingredients Carrot, finely chopped ½ medium Cabbage, finely chopped ¼ small French beans, finely chopped 4-6 Green capsicum, finely chopped ½ medium Bamboo shoot 1 medium slice Cornflour 2 tablespoons Oil 2 tablespoons Garlic, finely chopped 2-3 cloves Onion, finely chopped 1 medium Ginger, finely chopped 1 inch piece Fresh button mushrooms, finely chopped 2 Celery, finely chopped 2 inch stalk Soy sauce 2 tablespoons Sugar ½ teaspoon MSG ½ teaspoon Vegetable stock 4-5 cups Green chilli sauce 2 tablespoons Salt to taste Vinegar 2 tablespoons White pepper powder ½ teaspoon Spring onion greens, chopped 1 stalk Method 1. Boil bamboo shoot slice in one cup of water for two to three minutes. Drain and chop finely. Dissolve cornflour in quarter cup of water and set aside. 2. Heat oil in wok on high heat. Add garlic, onion and ginger and stir-fry briefly. Add chopped French beans, carrot, mushrooms, bamboo shoot, celery and stir fry. 3. Add soy sauce, sugar, MSG and mix. Add vegetable stock and mix. 4. Add green chilli sauce, cabbage and green capsicum and continue to cook. 5. Add the cornflour mix and let the soup thicken. 6. Add salt to taste, vinegar and white pepper powder. Sprinkle finely chopped spring onion greens and take off the heat. Serve hot.