Producer: Priyanka Das Editor: Sujata Singh
2 tbsp finely chopped spring onions whites 1/4 cup finely chopped cabbage 1/4 cup finely chopped carrot 1/4 cup finely chopped capsicum 2 tbsp cornflour 1 tbsp oil 1 1/2 tbsp finely chopped garlic 1 tbsp finely chopped ginger 1/2 tsp finely chopped green chillies 3 cups vegetable stock 4 tsp soy sauce 1 tsp green chilli sauce 1/4 tsp vinegar 1/4 tsp freshly ground black pepper Salt to taste For the topping: 4 tsp finely chopped spring onion greens 1 cup fried noodles
Combine the cornflour and ½ cup of water in a small bowl, mix well and keep aside.
Heat the oil in a deep non-stick pan, add the garlic, ginger and spring onions and sauté on a high flame for 30 seconds.
Add the cabbage, carrot, capsicum and green chillies and sauté on a medium flame for 2 minutes.
Add the vegetable stock, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the vegetable stock, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the soy sauce, green chilli sauce, vinegar, pepper and salt, mix well and cook on a medium flame for 1 minute.
Add the cornflour-water mixture, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Add the cornflour-water mixture, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.