How to make Hot And Sour Vegetable Soup -
Assorted vegetable soup seasoned with Chinese sauces
This recipe is from the book Any Time Temptations.
Main Ingredients : Bamboo shoots (बैम्बू शूट), Carrots (गाजर)
Cuisine : Chinese
Course : Soups
You can also find more Soups recipes like Bhuni Makai Ka Soup Shredded Hot And Sour Soup Caldo Verde Coconut and Lemon Flavoured Chicken Soup
Hot And Sour Vegetable Soup Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Hot And Sour Vegetable Soup Recipe
Bamboo shoots chopped 1 slices
Carrots finely chopped 1/2 medium
Cabbage finely chopped 1/4 small
Button mushrooms finely chopped 2
Green capsicum finely chopped 1/2
French beans finely chopped 4-6
Cornflour/ corn starch 2 tablespoons
Oil 2 tablespoons
Onion finely chopped 1 medium
Ginger finely chopped 1 inch piece
Garlic finely chopped 2-3 cloves
Celery finely chopped 2 inch sticks
White pepper powder 1/2 teaspoon
Salt to taste
Sugar 1/2 teaspoon
MSG 1/2 teaspoon
Soy sauce 2 tablespoons
Green chilli sauce 2 tablespoons
Vegetable stock 4-5 cups
Vinegar 2 tablespoons
Spring onion green finely chopped 1
Method
Step 1
Boil the bamboo shoot slice in a little water for three to four minutes. Drain all the water away. Cool and finely chop. Mix the cornflour with quarter cup of water and set aside.
Step 2
Heat oil in a wok or a saucepan, add the onion, ginger and garlic and sauté briefly. Add the celery, bamboo shoot, carrot, cabbage, mushrooms, capsicum and French beans.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
