Chinese vegetable soup

Recipe from: 6/20/1996 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 1
    leek, sliced into rings
  • 1
    large carrot, sliced into rings
  • 1
    red or green pepper, seeded and sliced into strips
  • 100
    g
    green beans, topped and tailed and cut into 1-cm pieces
  • 250
    g
    fresh button mushrooms, sliced
  • oil
  • 30
    ml
    grated fresh ginger
  • 4
    vegetable stock cubes
  • 2
    Litres
    boiling water
  • 30
    ml
    cornflour
  • 10
    baby mealies
  • 15
    ml
    soy sauce
 

Method

 
Sauté the leek, carrot, pepper, green beans and mushrooms in a little oil until tender. Add the grated ginger and stir-fry for another minute. Dissolve the stock cubes in the boiling water and add to the vegetables. Simmer for a few minutes until the vegetables are tender but still crisp. Blend the cornflour with a little water to form a smooth paste and add. Simmer while stirring continuously, until the mixture comes to the boil and thickens slightly. Serves 6.
 

Read more on: soup
 

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