Chinese restaurant style spicy veg manchow soup

Ingredients

• 1 bowl grated cabbage
• 1 bowl grated carrot
• 1 bowl grated capsicum
• 1 bowl grated spring onion
• 1 bowl French Beans
• 1/2 bowl baby corn
• 1/2 bowl broccoli
• 1 tbsp grated ginger
• 1 tbsp grated garlic cloves
• 4-5 chopped green chillies
• as needed white chopped spring onion
• 2 tsp Coriander leaves
• 1 tbsp soya sauce
• 1 tsp vinegar
• 1 tbsp red chilli sauce
• 1 tbsp green chilli sauce
• 2 tbsp corn flour
• to taste Salt
• 1 tsp black pepper Powder
• 1 tsp white pepper powder
• as needed Water
• 3 tbsp oil

Steps

1. Gather all the listed ingredients. Clean and wash the vegetables, then chop and grate finely. Heat the khadai.
2. Pour in the oil and add the chopped garlic, ginger, green chilli and spring onion. Sauté for a minute.
3. Put in all the chopped vegetables. Combine 2 tbsp corn flour with a little water to make a paste.
4. Set the paste aside. Mix in all the listed sauces, black pepper, white pepper and vinegar.
5. Mix the vegetables and sauces thoroughly. When the vegetables have softened, add salt, coriander leaves and the corn-flour paste, then mix.
6. Add water for your preferred thickness and cook for another 5 to 10 minutes as the soup starts thickening. Mix in chopped spring onion and cook again for a minute.
7. The soup is ready. Serve it hot with crispy dry-fried noodles and enjoy this tasty, spicy, Chinese restaurant-style vegetable Manchow soup.