Vegetable Clear Soup

Ingredients

• ½ medium carrot 
• 4-6 Chinese cabbage leaves, cut into 1-inch pieces 
• 1 medium red capsicum, cut into 1-inch pieces 
• 8-10 snow peas, halved 
• 6-8 mushrooms, sliced
• 4-5 cups vegetable stock
• 2-3 garlic cloves, crushed  
• 1 stalk of celery, diagonally sliced             
• 1 spring onion, sliced 
• 5-6 black peppercorns, crushed 
• Salt to taste
• ½ cup bean sprout
• ½ teaspoon lemon juice (optional) 

Method

1. Cut the carrot into two lengthways. Cut it further into thin slices.  
2. Heat the vegetable stock in a Diamond Wok, add the garlic and bring to a boil. Add the carrot,  Chinese cabbage,  red capsicum,  snow peas, mushroom,  celery and spring onion and  cook for two or three minutes.
3. Add the crushed peppercorns, salt and bean sprouts.
4. Stir in the lemon juice and serve piping hot.