Vegetarian Manchow Soup

• 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

• 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.
• 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.

• CCC paste (makes about 1/2 cup):

• Ingredients: 20-25 dried red chillies,1 pot garlic, 1 onion(small), tamarind-1 small marble size.

• Method:

• Soak dried red chillies in hot boiled water for 10 minutes.
• Remove the chillies, mix the remaining ingredients and grind to a fine paste. (Can be refrigerated for use up to 15 days).
• (Note: For the CCC paste, I do not soak the red chillies in boiled water and grind everything as is to save time).