Vegetable Hot and Sour Soup

Sanjeev Kapoor Recipe

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  slice bamboo shoot, chopped
• 4 -6  French beans, chopped 4-6
• 1⁄2 medium carrot, grated 1/2 medium
• 1⁄4 cup bean sprouts, 1/4 cup
• 1⁄4 small head of cabbage, shredded 1/4 small
• 2  medium  fresh button mushrooms, chopped 2 medium
• 1⁄2 medium green capsicum, chopped 1/2 medium
• 2  tablespoons  oil, 2 tablespoons
• 1  small onion, chopped 1 small
• 2 -3  garlic cloves, chopped 2-3 cloves
•  celery, chopped 2 inch stalk
• 1  inch fresh ginger, grated 1 inch piece
• 2  tablespoons dark soy sauce, 2 tablespoons
• 2  tablespoons green chili sauce, 2 tablespoons
• 4 -5  cups  vegetable stock, 4-5 cups
•  salt
• 1⁄2 teaspoon sugar, 1/2 teaspoon
• 1⁄2 teaspoon white pepper powder, 1/2 teaspoon
• 2  tablespoons cornflour, 3 teaspoons
• 2  tablespoons vinegar, 2 tablespoons
• 1  stalk green onion, finely chopped 1 stalk
• 1  tablespoon  chili oil, 1 tablespoon

Directions

1. Heat oil in a deep pan. Add onion, garlic, celery and ginger and sauté for a minute.
2. Add bamboo shoot and stir. Add French beans, carrot, bean sprouts, cabbage and mix.
3. Add mushrooms and continue to sauté.
4. Add dark soy sauce, green chilli sauce and vegetable stock. Mix and add green capsicum, salt, sugar and mix. Add white pepper powder and mix.
5. Add cornflour mixed in a little water and cook till the soup thickens slightly.
6. Add vinegar and stir.
7. Pour into individual soup bowls. Garnish with spring onion greens, drizzle a little chilli oil and serve piping hot.