Recipe: Vegetable Manchow Soup
Ingredients:
Servings:
Units: US | Metric
2 tablespoons French beans (finely chopped)
2 tablespoons carrots (finely chopped)
2 tablespoons onions (finely chopped)
2 tablespoons baby corn (finely chopped)
2 tablespoons cabbage (finely chopped)
2 tablespoons red capsicums (finely chopped)
2 sprigs spring onions (for garnishing)
3 teaspoons cornflour
1/2 cup water
salt
1 teaspoon vinegar
1/2 teaspoon white pepper
1/8 teaspoon ajinomoto (optional)
1/2 teaspoon soy sauce
2 tablespoons tomato sauce
1 pinch orange red food coloring (optional)
1/2 teaspoon oil
2 cups water
Chinese chili chutney paste CCC (use 1/2 teaspoon)
20 -25 dried red chilies
1 head garlic
1 small onion
tamarind pulp, from 1 small tamarind
Directions:
1. 1
In a bowl take 1/2 cup water, add 3 tsp cornflour, add vinegar, soy sauce, ajinomoto (if
using), tomato sauce, salt, white pepper and orange red colour (if using). Keep aside.
2. 2
Heat oil in a wok(pan) and saute all the vegetables( except spring onion) for a minute or
two. Add CCC paste. When aroma arises, add 2 cups of water. When the water starts
boiling, add the cornstarch slowly and stir continuously till it thickens. Garnish with
spring onions.
3. 3
CCC paste (makes about 1/2 cup):.
4. 4
Ingredients: 20-25 dried red chillies,1 pot garlic, 1 onion(small), tamarind-1 small marble
size.
5. 5
Method:.
6. 6
Soak dried red chillies in hot boiled water for 10 minutes.
7. 7
Remove the chillies, mix the remaining ingredients and grind to a fine paste. (Can be
refrigerated for use up to 15 days).
8. 8
(Note: For the CCC paste, I do not soak the red chillies in boiled water and grind
everything as is to save time).
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Ingredients
Button mushrooms
2-3
Carrot chopped
1 medium
Cabbage chopped
1/4 small
Chinese black mushrooms soaked
2-3
Green capsicum
1/2 medium
Spring onion
Oil
2 tablespoons
Ginger
1/2 inch piece
Garlic chopped
2-3 cloves
Bamboo shoots
2 inches
Vegetable stock
4 cups
Green chillies
2
Red chilli sauce
1/2 tablespoon
Soy sauce
2 tablespoons
Tofu
50 grams
Cornflour/ corn starch
3 tablespoons
Salt
to taste
Noodles deep fried
1 cup
Method
Step 1
Slice spring onion. Heat oil in a non stick wok. Slice button mushrooms. Add spring
onions to the oil in the wok along with ginger and garlic and toss.
Step 2
Add carrot, cabbage and mushrooms. Chop Chinese mushrooms roughly and add to
the wok.
Step 3
Chop bamboo shoot into small pieces. Add 4 cups stock and green chillies to the
[Link] red chilli sauce and soy sauce and mix.
Step 4
Cut tofu into ½ inch cubes and add to the soup. Mix cornflour with ¼ cup water and add
to the soup and cook till it thickens.
Step 5
Add salt and [Link] capsicum, reserve some for garnish and add the rest to the soup
and mix well.
Step 6
Serve the soup hot garnished with crisp noodles and capsicum.
Ingredients
• 2 tbsp French Beans (finely chopped)
• 2 tbsp Baby Corn (finely chopped)
• 2 tbsp Cabbage (finely chopped)
• 2 tbsp Carrots (finely chopped)
• 2 tbsp Onions (finely chopped)
• 2 tbsp Red Capsicums (finely chopped)
• 3 tsp Corn Flour
• 1 tsp Vinegar
• ½ tsp White Pepper
• ½ tsp Soy Sauce
• 2 tbsp Tomato Sauce
• A pinch Orange-Red Food Color (optional)
• A pinch Ajinomoto (optional)
• 2 sprigs Spring Onions (for garnishing)
• 2½ cups Water
• Salt to taste
• Oil for frying
For Chinese Chilly Chutney
• 4-5 Dried Red Chilies
• 1 Onion (small)
• 1 Garlic (head)
• 1 tsp Tamarind Pulp
How to make
Soak dried red chillies in hot boiled water for about 10 minutes.
Take out the chillies and grind it with the remaining ingredients (for Chinese Chutney) to form a
fine paste.
Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce,
white pepper, salt and orange red colour to it. Place the bowl aside.
Heat oil in a pan and saute all the vegetables for 1-2 minutes.
Add Chinese Chutney Paste to the vegetables.
When aroma arises, pour water into it.
When the water starts boiling, add corn starch gradually and stir constantly until it thickens.
Garnish the soup with spring onions.
Serve it hot.
