Wednesday, 19 July 2017

Manchau soup

Manchau soup:
Spring onion
French beans
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.

Sesame oil
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.

Serve hot. 

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