Olive oil: 1 tbsp

Onion, finely chopped:1

Garlic, chopped: 2

Ginger, chopped: 1″

Celery, chopped: 1 stalk

French beans, finely chopped: 6

Mushrooms, sliced: 6

Cabbage, shredded: 1/2

Soy sauce: 2 tbsp

Green chilli sauce: 2 tbsp

Veg stock: 4 1/2 cups

Salt to taste

White pepper powder: 1/2 tsp

Sugar: 1/2 tsp

Cornflour: 3 tsp

Red pepper, finely chopped: 1/4

Spring onion greens, chopped: 2 stalks

White vinegar: 1 tsp



  1. Heat a wok, add cooking oil, add onions, garlic & ginger.
  2. Stir fry on high for 2 mins, before adding celery & french beans.
  3. Toss for a couple of mins, before tipping in mushrooms.
  4. Further cook for 2 mins, before tossing in cabbage.
  5. Add soy sauce & green chilli sauce.
  6. Mix well, then add veg stock.
  7. Allow a boil to come.
  8. Season with salt, white pepper powder & sugar.
  9. Take a small bowl, add cornflour, dissolve in 3 tbsp water & mix well.
  10. Gradually trickle into the boiling soup, stirring all the time.
  11. Add red pepper & spring onion greens.
  12. Finish off by adding vinegar.
  13. Serve hot with crispy fried noodles.                                                                                                                                                        NOTE: Green chilli sauce can be replaced by green chilli paste/ red chilli paste or red chilli sauce. Non-vegetarians can add 1 whisked egg & shredded & boiled chicken just before adding vinegar. Enjoy!



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