Peel, wash and finely chop onion and garlic. Wash, peel, grate carrot and ginger. Wash, trim and finely chop cabbage, celery and mushrooms. Trim, wash and chop spring onion greens and keep aside.
Boil the bamboo shoot slice in sufficient water for two to three minutes, drain, cool and finely chop.
Wash, deseed and finely chop capsicum. String, wash and finely chop French beans. Blend cornstarch in half a cup of water.
Heat oil in a wok or a saucepan, add onion, ginger, garlic and stir-fry briefly. Add celery, carrot, cabbage, bamboo shoot, mushrooms, capsicum and French beans.
Cook for two to three minutes or until vegetables are almost cooked stirring continuously. Add white pepper powder, salt to taste, sugar, Ajinomoto, soy sauce, green chilli sauce and mix well.
Stir in vegetable stock and bring to a boil. Stir in blended cornstarch and continue to cook for a minute or till soup thickens.
Stir in vinegar, drizzle chilli oil and serve piping hot, garnished with chopped spring onion greens.
Chef\'s Tip
We have used tinned bamboo shoot slices, which are preserved in brine, hence they have to be boiled in water before use. |
