Recipe by Farzana Kumandan @sprinklesandspicect

INGREDIENTS 

• ½ Onion finely chopped
• ½ finely chopped green pepper
• 1 tablespoon garlic (fresh)
• 1 tablespoon ginger (fresh)
• 1 cup roughly chopped mushrooms
• 1 cup finely chopped cabbage
• 1 cup finely chopped carrots (I use the coleslaw mix pack)
• 1 cup mixed veg (frozen)
• Black pepper to taste
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 1 tablespoons chilli sauce
• 2 liters water
• ¼ cup cornflour
• Chopped spring onion for garnish

METHOD

On a stove top on a high heat, add oil and braise the onion, pepper, garlic, and ginger and braise until fragrant (not brown). Add in the mushroom and allow brown. Add in the remaining veg and stirfry for two minutes. Add in the water and bring to boil. Once it boils, simmer for 5 minutes and in a separate bowl, mix the cornflour with cold water to make a thick paste and add it to the soup, stirring continuously. Once the soup has thickened, add in the sauces, vinegar, and pepper. Garnish with freshly chopped spring onion and enjoy