This recipe is one of those cleansing, healthy fares that is perfect for a light meal. A thinner consistency would make a nice, light soup whereas as thicker consistency would serve as a side with any noodle or rice based main course. It whips up in a jiffy and is best eaten fresh, straight off the heat.



Serves : 3 Prep Time : 10 minutes Cooking Time : 10 minutes


1 cup roughly torn green cabbage leaves
1 medium carrot, thinly sliced
1 green capsicum, diced
1/4 cup thinly sliced spring onions
1 tsp ginger paste
2 tbsp oil
1/4 tsp MSG [ajinomoto]
1/4 tsp salt
1 tsp chicken stock powder
1 tbsp vinegar
a sprinkling of ground white pepper
3 tbsp cornflour blended in 3 tbsp water 600ml water



Heat oil in a wok on high. When smoking, add ginger paste followed by carrots, capsicum and cabbage. Sprinkle MSG and stir-fry for 1 minute. Add chicken stock, salt, pepper, vinegar and water. Simmer on high for 2-3 minutes. Add the blended cornflour and simmer on high for another 2-3 minutes, stirring constantly. Remove from heat, garnish with spring onions and serve immediately.