Hot And Sour Soup

Heat oil in a wok. Add finely chopped - onion, ginger garlic, and sauté on medium heat for 2 minutes.

Then, add finely chopped French beans and stir to mix.

Add sliced button mushrooms and stir fry on medium-high heat till mushrooms are lightly browned at the edges.

Make a slurry of cornstarch (cornflour) and water. Keep aside.

Now, add shredded purple cabbage, grated carrot and finely chopped celery.

Stir fry on high heat for 2 to 3 minutes.

Next, add water or vegetable stock.

Mix the vegetables in the water or vegetable stock very well.

Add soy sauce and stir again.

Taste, and season with salt, as required.

Bring the soup to a gentle simmer.

Add the cornstarch (cornflour) slurry.

Mix and simmer for a few minutes or till the soup thickens. Stir at intervals.

When the soup has thickened, add black pepper powder or white pepper powder.

Add rice vinegar, any good quality Chinese vinegar, mirin or sake. You can also add some chopped coriander leaves at this point.

Give a final stir and switch off the heat. Taste and add more soy sauce, vinegar, salt or black pepper powder, if required.

Garnish with chopped coriander leaves and serve hot and sour soup. For more recipes, visit