Ingredients :
1 1/4 litre vegetable stock or water
1/2 cup cabbage very finely chopped
1/2 cup carrot very finely chopped
1 spring onion with greens, very finely chopped
1 tbsp. fresh ginger very finely chopped
1 clove garlic very finely chopped
1 tbsp. fresh lemongrass shoots very finely chopped
1 green chilli very finely chopped
1 tsp. soya sauce
1 tsp. brown vinegar
1 tbsp. cornflour
salt and pepper to taste
1 tbsp. oil

Method :
Dissolve cornflour in 1 cup cooled stock, keep aside.Heat oil in a saucepan, add ginger, chilli, garlic, lemongrass.Add all chopped veggies, stir fry for 2 minutes on high flame.Add hot stock or water, bring back to a boil.Add dissolved cornflour, sauce, vinegar, salt and pepper to taste.
  • Serve hot and fresh with light garlic buttered rolls or breads.
    • Making time: 20 minutes
    Makes: 5 servings