Chinese Vegetable Soup Recipe

Chinese Vegetable Soup Recipe

15 ml/1 tbsp oil
2 spring onions (scallions), diagonally sliced
50 g/2 oz French (green) beans, cut into short lengths
1 carrot, cut into short matchsticks

8 baby corn cobs, cut into 2 or 3 pieces
25 g/1 oz button mushrooms, sliced

1/2 green chili, seeded and chopped (optional)
750 ml/1pts/3 cups vegetable stock

10 ml/2 tsp light soy sauce
10 ml/2 tsp sherry

Method:

Heat the oil in a wok or large saucepan. Add the prepared vegetables and stir-fry for 3 minutes. Add the remaining ingredients and simmer for 2 minutes. Serve straight away while still hot.