Ingredients:

• 1.5 cup – carrots, diced
• 1.5 cup – beans, stringed and chopped
• 1.5 cup – spinach, chopped
• 1.5 cup – Green peas
• 1.5 cup – spring onions, chopped
• 1 stalk celery, chopped
• 1 tsp – fresh ginger, finely grated
• 6 cups – vegetable stock
• 2 tbsp – Corn flour, dissolved in 4 tbsp. water
• 1 tbsp – soya sauce
• 1 tbsp – Tomato sauce
• 1.5 tsp – ajinomoto
• White pepper powder to taste
• 1 egg, whisked lightly
• 1.5 cup – Coriander leaves
• 1 tbsp – oil.

Method:

1. Heat a pan with oil and saute the garlic for a few seconds, taking care that it does not change colour.
2. Add the vegetables except spring onions and saute on high heat for 1 min.
3. Add the vegetable stock and let simmer till vegetables are just tender.
4. Add the sauces, corn flour, ajinomoto, pepper powder, ginger and spring onions.
5. Simmer for a minute and pour the egg in a thin stream. Remove from heat immediately.
6. Mix in the coriander leaves and serve hot with chilli, vinegar and soya sauce.