Ingredients

Onion - 1  medium size
Ginger - 1 inch  knob
Garlic - 2-3  cloves
Carrot - 1/2  medium sized
Cabbage - 1/4  small size
Bamboo Shoots - 1  medium sized
Celery - 2  stalk
Spring Onions (greens Only) - 1  no
Mushrooms (button),fresh - 2  nos
French Beans - 4-6  nos
Capsicum - 1/2  medium sized
Corn Flour - 2  tbsp
Oil - 2  tbsp
Soy Sauce - 2  tbsp
Sugar - 1/2  tsp
Vegetable Stock Or Water - 4-5  cups
Green Chili Sauce - 2  tbsp
Salt - to taste
Vinegar - 2  tbsp
White Pepper Powder - 1/2  tsp

Method

1. Peel and finely chop onion, ginger, garlic and carrot. Wash and finely chop the cabbage, bamboo shoot, celery, spring onion and mushrooms.
2. Wash, de-seed and finely chop the capsicums. Wash, string and finely chop the French beans. Dissolve cornstarch in water and keep aside.
3. Heat oil in wok on high heat. Add garlic, onion and ginger and stir-fry briefly. Add the chopped French beans, carrot, mushrooms, bamboo shoots, celery and stir fry.
4. Add soy sauce and sugar and mix. Add water or vegetable stock. Mix.
5. Add chili sauce, cabbage and capsicum and continue to cook.
6. Add the cornstarch mix and let the soup thicken.
7. Add salt to taste, vinegar and pepper powder and take off the heat and serve hot.

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