GINGER - 1 INCH

firstly, in a large kadai heat 2 tbsp oil and stir fry 2 clove garlic, 1 inch ginger and 1 chilli.

1

SPRING ONION - 2 TBSP

add 2 tbsp spring onion and stir fry until it softens.

2

CAPSICUM - HALF

further, add 1 carrot, 3 tbsp cabbage, ½ capsicum and 5 beans.

3

STIR FRY - HIGH FLAME

stir fry for 2 minutes or until the veggies are half cooked.

4

BOIL - 3 MINUTES

add 4 cup water and boil for 3 minutes.

5

SOYA SAUCE - 2 TBSP

further add 2 tbsp soy sauce, 2 tbsp vinegar and 1 tsp chilli sauce.

6

SALT - HALF TSP

also, add ½ tsp pepper powder, ½ tsp sugar and ½ tsp salt

7

WATER - 1/4 CUP

now prepare cornflour slurry by mixing 2 tbsp cornflour in ¼ cup water.

8

CORN FLOUR SLURRY

pour the slurry into the soup and mix well.

9

THICKENS

continue to boil for 2 more minutes or until soup thickens slightly.

10

READY TO EAT

finally, add 2 tbsp spring onion and enjoy hot and sour soup.

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