Very finely chop (either manually or in the electric chopper), the capsicum., cabbage, onion, carrot, cauliflower, bean, ginger, garlic, all together.
Heat oil in a wok or pan, add all vegetables and stir fry for 3-4 minutes.
Add 2 1/2 cups water and bring to a boil.
Meanwhile, mix cornflour in the remaining water and add to the boiling soup.
Stir continuously, till boil is resumed. Cook till the clarity returns.
Add the soyasauce, salt, sugar and crushed chilli.
Stir well. Serve piping hot with green chilli in vinegar and soyasauce.
Making time: 15 minutes
Makes: 3 servings
Shelflife: Best fresh only
Introduction to Chinese Dishes