Ingredients Vegetables cut into julienne:

• 5-6 French Beans
• medium sized carrots
• ¼ cup Bean sprouts
• 1 cup Green Cabbage
• 1 cup Button mushrooms
• 1 small Green Capsicum
• Other Vegetables as per liking and season

• 2 tbsp. Vegetable Oil
• 3 tbsp. Spring onions, chopped
• 2 tbsp. Ginger Garlic Green chilli crushed
• 6 tbsp. Dark soy sauce
• 4 tbsp. Red chilli sauce
• 5 tbsp. Vinegar
• 4 cups Water or Vegetable stock
• Salt to taste
• ¼ tsp. Sugar
• ½ tsp. Black Pepper powder
• 3 tbsp. Tripathi Products Cornflour
• ¼ cup Spring greens finely chopped
• 5 tbsp. Red Chilli oil

• In a wok heat oil till it starts smoking and add crushed ginger-garlic-green chilli and the sliced vegetables.
• Toss and stir fry on high flame.
• Add water/vegetable stock and boil on high flame for 2-3 minutes.
• Once boiled, add dark soy sauce, white vinegar, red chilli sauce and mix well.
• Now add salt, sugar, black pepper and stir.
• Then add the mushrooms and bean sprouts and do not mix.
• Mix Tripathi Products corn flour with cold water until no lumps are seen and add it to the boiling soup.
• Stir and add spring greens and red chilli oil.