Hot and Sour Soup ( Dinner Recipe )


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Shredded vegetables are stir-fried on a hot flame before cooking with vegetable stock, sauces and spices. Corn flour thickens this soup that is served super hot with a garnish of spring onions. A great way to begin the chinese meal!

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Makes 4 servings
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1/4 cup shredded cabbage
1/4 cup grated carrot
1/4 cup finely chopped cauliflower
1/4 cup chopped spring onions
3 cups clear vegetable stock
1 tbsp soy sauce
1 tsp chilli sauce
1 tbsp chopped coriander (dhania)
3 tbsp cornflour dissolved in 1/2 cup water
2 tbsp oil
salt and freshly ground black pepper powder to taste

For The Garnish
1 tbsp chopped spring onion greens

  1. Heat the oil in a wok over a high flame. Add the cabbage, carrots, cauliflower, spring onions and stir fry over a high flame for 2 minutes.
  2. Add the stock, soya sauce, chilli sauce, coriander, salt and pepper and simmer for 2 minutes.
  3. Add the cornflour mixture and boil for 3 to 4 minutes while stirring continuously.
  4. Mix in vinegars and switch off the flame.
  5. Serve hot, garnished with spring onion greens.
RECIPE SOURCE : 7 Dinner MenusBuy this cookbook
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