Ingredients:

• 1 small – Carrot
• 1 florets – Cauliflower
• 1/2 – Capsicum
• 2-3 – French beans
• 1 – Onion
• 1 small piece – Cabbage
• 1/2 tsp – Soya sauce
• 1/2 tsp each – Grated Ginger and Garlic
• 1/4 tsp – Crushed Red Chilli
• 1 tbsp – Shredded Chicken
• Salt to taste
• 1/2 tsp – Sugar
• 2 tsp – Corn flour
• 1 blob – Butter
• 2 cups- Chicken stock

Method:

1. Chop all the vegetables into small pieces.
2. Heat butter in a pan and stir-fry the ginger, garlic and the vegetables until brown.
3. Add the chicken stock and boil.
4. Now mix the corn flour in 1/2 cup cold water and add to the soup, stirring simultaneously.
5. Let it boil.
6. Add the chilli, sauce, sugar and boil until thick and transparent.
7. Serve hot.

Recipe courtesy of Nisha Kapoor