Authentic Asian Sauces
Manchow Soup
What You Will Need
Ingredients
- Vegetable oil 2 tbsp
- 3 red chilli [sliced]
- root ginger 1 tsp [julienned]
- 8 cloves garlic [finely chopped]
- 1 spring onion [finely sliced]
- 6 button mushrooms [roughly chopped]
- ½ carrot [finely chopped]
- 1/8 white cabbage [finely chopped]
- ½ green capsicum [finely chopped]
- 25g green beans [finely chopped]
- 700ml hot vegetable stock
- Corn flour 1tbsp mixed with water 1 tbsp
- 100g fried noodles [roughly crushed]
- few coriander leaves [to garnish]
Seasoning
- rice vinegar 1 tsp
- black pepper [crushed] ¼ tsp
Sauce Mix
- Lee Kum Kee Premium Dark Soy Sauce 1 tsp
- Lee Kum Kee Light Soy Sauce 1 ½ tsp
Made with
Lee Kum Kee products
How to make it
-
Gently heat the vegetable oil in a large saucepan and sauté the chilli, ginger, garlic and whites of the spring onions for 1 minute.
-
Add the mushrooms, carrot, cabbage, capsicum and green beans and stir fry for 2 minutes.
-
Add the hot vegetable stock and stir well.
-
Stir in the Lee Kum Kee Premium Dark Soy Sauce and boil for 5 minutes.
-
Add the rice vinegar and black pepper, stir and taste. Adjust the seasoning with Lee Kum Kee Light Soy Sauce and more vinegar if you wish. Stir in the corn flour mixture and stir well.
-
Cook for a further 2 minutes before serving with spring onion greens, fried noodles and coriander leaves.