Clear Soup with Babycorn, Mushrooms and Carrots
by Tarla Dalal
Added to 400 cookbooks
This recipe has been viewed 91205 times
- Slice the baby corn into big pieces.
- Slice the spring onions with a few leaves.
- Heat the oil in a wok on a high flame. Add the baby corn, spring onions, green beans, carrot, mushrooms and stir fry for 2 to 3 minutes.
- Add the hot boiling stock and salt and boil for 1/2 minute.
- Serve hot with chillies in vinegar, soya sauce and chilli sauce.
- Note:- Instead of canned mushrooms, you can also use dried black Chinese mushrooms.
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