Vegetarian Manchow Soup

• 2 tablespoons French beans (finely chopped)
• 2 tablespoons carrots (finely chopped)
• 2 tablespoons onions (finely chopped)
• 2 tablespoons baby corn (finely chopped)
• 2 tablespoons cabbage (finely chopped)
• 2 tablespoons red capsicums (finely chopped)
• 2 sprigs spring onions (for garnishing)
• 3 teaspoons cornflour
• 1/2 cup water
• salt
• 1 teaspoon vinegar
• 1/2 teaspoon white pepper
• 1/8 teaspoon ajinomoto (optional)
• 1/2 teaspoon soy sauce
• 2 tablespoons tomato sauce
• 1 pinch orange red food coloring (optional)
• 1/2 teaspoon oil
• 2 cups water
• Chinese chili chutney paste CCC (use 1/2 teaspoon)
• 20 -25 dried red chilies
• 1 head garlic
• 1 small onion
• tamarind pulp, from 1 small tamarind

1. In a bowl take 1/2 cup water, add 3 tsp cornflour, add vinegar, soy sauce, ajinomoto (if using), tomato sauce, salt, white pepper and orange red colour (if using). Keep aside.
2. Heat oil in a wok(pan) and saute all the vegetables( except spring onion) for a minute or two. Add CCC paste. When aroma arises, add 2 cups of water. When the water starts boiling, add the cornstarch slowly and stir continuously till it thickens. Garnish with spring onions.
3. CCC paste (makes about 1/2 cup):
4. Ingredients: 20-25 dried red chillies,1 pot garlic, 1 onion(small), tamarind-1 small marble size.
5. Method:
6. Soak dried red chillies in hot boiled water for 10 minutes.
7. Remove the chillies, mix the remaining ingredients and grind to a fine paste. (Can be refrigerated for use up to 15 days).
8. (Note: For the CCC paste, I do not soak the red chillies in boiled water and grind everything as is to save time).

beans, carrots, onions, baby corn, cabbage, red, onions, cornflour, water, salt, vinegar, white pepper, ajinomoto, soy sauce, tomato sauce, orange red food coloring, oil, water, chinese chili chutney, red chilies, garlic, onion, tamarind pulp

Taken from www.food.com/recipe/vegetarian-manchow-soup-240418 (may not work)