Step 1

firstly, in a large kadai heat 2 tbsp oil and stir fry 2 clove garlic, 1 inch ginger and 1 chilli.

Step 2

add 2 tbsp spring onion and stir fry until it softens.

Step 3

further, add 1 carrot, 3 tbsp cabbage, ½ capsicum and 5 beans.

Step 4

stir fry for 2 minutes or until the veggies are half cooked.

Step 5

add 4 cup water, 2 tbsp soy sauce, 2 tbsp vinegar and 1 tsp chilli sauce.

Step 6

also, add ½ tsp pepper powder, ½ tsp sugar and ½ tsp salt.

Step 7

boil for 3 minutes or until flavours is absorbed well.

Step 8

now prepare cornflour slurry by mixing 2 tbsp cornflour in ¼ cup water.

Step 9

pour the slurry into the soup and mix well.

Step 10

continue to boil for 2 more minutes or until soup thickens slightly.

Step 11

finally, add 2 tbsp spring onion and enjoy hot and sour soup.