Bamboo shoot, chopped
1 medium slice
French beans, chopped 4-6
Carrot, grated ½ medium
Bean sprouts ¼ cup
Cabbage, shredded ¼ small
Fresh button mushrooms, chopped 2 medium
Green capsicum, chopped ½ medium
Oil 2 tablespoons
Onion, chopped 1 small
Celery, chopped 2 inch stalk
Ginger, grated 1 inch piece
Dark soy sauce
Green chilli sauce 2 tablespoons
Vegetable stock 4-5 cups
Salt to taste
Sugar ½ teaspoon
White pepper powder ½ teaspoon
Cornflour 3 teaspoons
Vinegar 2 tablespoons
Spring onion greens, finely chopped 1 stalk
Heat oil in a deep pan. Add onion, garlic, celery and ginger and sauté for a minute.
Add bamboo shoot and stir. Add French beans, carrot, bean sprouts, cabbage and mix.
Add mushrooms and continue to sauté.
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.
Add cornflour mixed in a little water and cook till the soup thickens slightly.
Add vinegar and stir.
Pour into individual soup bowls. Garnish with spring onion greens, drizzle a little chilli oil and serve piping hot.