This is a wonderful, easy, healthy and absolutely delicious recipe. It is another one of those Indianized Chinese recipes. I don't even know if this is inspired from an actual Chinese recipe, but it can always be found on the menu in Chinese restaurants in India. It is a very healthy recipe because it incorporates a variety of recipes. It can also prove to be a bit laborious at times, since you need to cut all these vegetables. However, the end result is worth it. If you have a food processor or a chopper then this is becomes a very easy to make recipe.
Ingredients
1 tbsp oil
2-3 cloves garlic, finely diced
1/2 inch ginger, finely grated
1/2 red onion, diced into small pieces
1 celery stalk, cut into thin slices
1 corn on the cob or 1 can of cream style corn
1 carrot, grated or julienned
10-12 green beans, cut into thin diagonal slices
1/2 cup peas
3-4 green onions, cut into diagonal slices, about 1/2 cm in width (both the onion and leaves)
salt to taste
pepper to taste
1 green chilli, finely diced (optional, if you want a spicy tinge)
3 cups of water of vegetable broth
Method
If you are using fresh corn on the cob, then pressure cook it and grate it. Alternately you can also steam it till the corn is softened and then grate it.
In a deep pot, heat the oil and add the ginger and garlic to it. If you want to use the chilli, then add it in at this time. Stir and let it cook for a minute and add the diced onion and the onion part of the green onion and cook till softened, next add the celery, beans and carrot. Cook for another couple of minutes, and then add the peas, and the cooked corn (either fresh cooked corn ot the canned corn). Stir and then add the broth or water and let it all boil. Let the soup thicken and cook till all the vegetables are cooked through. Add salt and pepper and mix well.
Garnish with the green onion leaves and serve hot.
Tips
If the vegetables are cooked through and the soup is still very thin, then add a slurry or a paste of 1 tsp of cornflour and 1 tbsp of water. Add the slurry to the soup and boil it and let the soup thicken. If needed you can add a little more of this slurry.
Ingredients
1 tbsp oil
2-3 cloves garlic, finely diced
1/2 inch ginger, finely grated
1/2 red onion, diced into small pieces
1 celery stalk, cut into thin slices
1 corn on the cob or 1 can of cream style corn
1 carrot, grated or julienned
10-12 green beans, cut into thin diagonal slices
1/2 cup peas
3-4 green onions, cut into diagonal slices, about 1/2 cm in width (both the onion and leaves)
salt to taste
pepper to taste
1 green chilli, finely diced (optional, if you want a spicy tinge)
3 cups of water of vegetable broth
Method
If you are using fresh corn on the cob, then pressure cook it and grate it. Alternately you can also steam it till the corn is softened and then grate it.
In a deep pot, heat the oil and add the ginger and garlic to it. If you want to use the chilli, then add it in at this time. Stir and let it cook for a minute and add the diced onion and the onion part of the green onion and cook till softened, next add the celery, beans and carrot. Cook for another couple of minutes, and then add the peas, and the cooked corn (either fresh cooked corn ot the canned corn). Stir and then add the broth or water and let it all boil. Let the soup thicken and cook till all the vegetables are cooked through. Add salt and pepper and mix well.
Garnish with the green onion leaves and serve hot.
Tips
If the vegetables are cooked through and the soup is still very thin, then add a slurry or a paste of 1 tsp of cornflour and 1 tbsp of water. Add the slurry to the soup and boil it and let the soup thicken. If needed you can add a little more of this slurry.
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