Wednesday, 19 July 2017
All of above finely chopped into very small pieces.
(1/4 cup each)
Ginger paste 2tbs
garlic paste 2tbs
Sou sauce - 1/4 cup or until the soup is lil dark, so add little and cook little.
Schezwan sauce: 1 tbs
Tomato sauce: 1-2 tbs
Cornflour - make it into paste.
Black pepper crushed
Salt to taste
[chef's tip: Indo-Chinese is cooked on high flame, so keep all the ingredients closer to you for quick access]
Heat a sauce pan, heat until fumes starts coming.
Add 2-3 tbs oil.
Add ginger garlic paste, Stir well.
Add onions stir for 1/2 min
Add carrots and beans stir for 1 min
Add cabbage stir for another min
Spring onion's onion part will be added now.
Add black pepper salt to taste
Water 3-4 cups and all the sauces. Once the water boils add the cornflour mix.
Just taste and adjust the amount of sauce / salt accordingly.
Add soy sauce if soup is not dark enough.
Add capsicum now, should take 1 min or so to get cooked and crunchy.
Add 1 tbs of ginger garlic paste in the soup.
Garnish with spring onion greens.
Posted by manisha0_0 at 14:36