|
Occasions
|
Ingredients- 6 teacups clear vegetable stock
- 1 green chilli, cut lengthwise
- 10 to 15 canned mushrooms, sliced
- 10 to 12 cauliflour florets (parboiled)
- 1 tablespoon roughly chopped lemon grass
- 2 pinches Ajinomoto powder (optional)
- 1 teaspoon lemon juice
- 2 to 3 drops oil
- salt to taste
Procedure- put the stock to boil.
- Add the green chilli, mushrooms, cauliflower, lemon grass, Ajinomoto and salt and boil for 2 to 3 minutes.
- Add the lemon juice and top with oil.
- Serve hot with chillies in vinegar, soya sause and chilli sause.
|
