Ingredients
| Quantity | Measure | Ingredients |
|---|---|---|
| 1 | Teaspoon | Ajinomoto |
| 300 | Grammes | Bamboo Shoots - "Kirl" |
| Half | Small | Cabbage - Green |
| 4 | Medium | Capsicums - Green |
| 2 | Medium | Carrots |
| 3 | Stalks | Celery |
| 4 | Tablespoon | Chilly Sauce, Green |
| 4 | Tablespoon | Cooking Oil |
| 4 | Tablespoon | Corn Flour |
| 100 | Grammes | French beans |
| 6 | Flakes | Garlic |
| 2 | Inch | Ginger |
| 4 | Nos | Mushrooms |
| 2 | Medium | Onion |
| 2 | Stalks | Onion Leeks |
| 3 | Salt-Spoon | Salt |
| 4 | Tablespoon | Soya Sauce |
| 1 | Teaspoon | Sugar |
| 10 | Teacup | Vegetable Brown Stock (R 84 ) |
| 3 | Tablespoon | Vinegar |
| 1 | Teaspoon | White Pepper Powder |
Method
Finely chop onions, ginger, garlic and carrots. Wash and finely chop the cabbage, bamboo shoot, celery, spring onions and mushrooms. Wash, and finely chop the capsicums after removing the seeds. Wash and finely chop the French beans.
Dissolve corn flour in water and keep aside.
Heat oil in wok and when very hot add garlic, onion and ginger and stir-fry briefly. Add the chopped French beans, carrots, mushrooms, bamboo shoots, celery and stir fry.
Add Soya sauce, sugar, Ajinamoto and mix. Add water or vegetable stock. Mix.
Add Green Chilly Sauce, cabbage and capsicum and continue to cook.
Add the corn flour, mix and let the soup thicken.
Add salt to taste, vinegar and pepper powder. Serve hot.
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