Preparation:
Chop all the six vegetables either in a chopper or very fine by hand.
Heat butter in a pan.
Add ginger, garlic and vegetables.
Stir fry the vegetables till they look bright and done.
Add water and bring to boil
Mix cornflour in 1/2 cup cold water and add to the soup, stirring
simultaneously.
Bring to boil again. Add chilli, sauce and sugar and boil till thick and
transparent.
Serve hot. |