Ingredients
1 tablespoon grated ginger
1 tablespoon grated garlic
1 cup finely chopped broccoli, cabbage, and baby corn
1/2 teaspoon diced garlic (optional)
1/2 teaspoon diced ginger (optional)
4 cups vegetable stock
1/2 teaspoon black pepper
1/2 teaspoon white pepper powder
1 tablespoon soy sauce
1 teaspoon chili sauce (optional)
1 teaspoon salt
2 tablespoon corn starch dissolved in 2 tbsp of water
1 tablespoon oil
Preparation
Heat oil in a sauce pan and saute the grated ginger and garlic for about 20-30 seconds.
Add the chopped vegetables and cook until translucent. Once the vegetables have cooked, add the diced garlic and ginger (both optional). Cook for about 1 minute.
Add vegetable stock, soy sauce, chili sauce (optional), white pepper powder, and black pepper. Cook until it reaches a simmer and let it cook for about 2-3 minutes.
Slowly pour the corn starch mixture into the pot and stir. Continue to cook for a few minutes.
Garnish with green onions. Serve with finely shredded cabbage and fried rice noodles.
