Recipe - Hot And Pungent Soup

2 Red chilies
2 teaspoon White vinegar
2 tablespoon Cornflour
One fourth teaspoon Pepper
1 tablespoon (To 2) Soy Sauce
2 One half pt Vegetable stock or water
2 tablespoon Oil
2 Carrots; grated
4 ounce White cabbage; shredded
1 Onion; cut or sliced up
2 Spring onions; chopped
One fourth teaspoon Msg

1. Slice red chilies into rings, mix with vinegar.

2. Blend cornflour, pepper, and soy sauce with a little stock until smooth.
Add the remaining stock, bring to boil stirring continuously.

3. In frying pan, heat oil and fry carrots, cabbage, cut or sliced up onion, spring
onion, and MSG stirring over high heat for 34 minutes.

4. Add the fried veggies to the stock, stir in the chilies, vinegar and
salt. (Like everybody else I tend to through in other bits and pieces
depending on whats in the fridge at the time. ) Bring back to boil and cook
for a few minutes.

5. Serve immediately.
Posted to recipeludigest Volume 01 Number 506 by James and Susan Kirkland
kirkland@gj.net on Jan 12, 1998