Ingredients
5 button mushrooms finely chopped
1 small carrot finely chopped
2 tbsp finely chopped capsicum
34 tsp oil
1 finely chopped green chili
1/2 inch ginger finely chopped
5 garlic cloves finely chopped
2-3 tbsp Ching's Schezuan chutney
3 tsp Ching's Chilli masala powder
1 tsp soya sauce
1 tsp vinegar
2 tsp tomato ketchup
Salt to taste
Pinch of sugar
1/4 cup cornflour slurry (Mix 3 tsp corn flour in 1/4 cup water)
Procedure
In a pan heat oil, saute garlic, green chilies, and ginger until garlic becomes brown
Add chopped carrot and cook till half-done. Add chopped mushrooms and capsicum and toss it for a few seconds.
Add salt and mix well, add 3 cups water. Add soya sauce, vinegar, ketchup, Ching's schezuan chutney, Ching's chili masala powder, sugar and give a boil
Once it starts boiling add cornflour slurry and stir continuously till it becomes thick
Once it becomes thick, check the salt, and your soup is ready to serve.
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