Restaurant style veg soup
Heat ½ tablespoon oil in a sauce pot. Add half tbsp each ginger, garlic and 2 sprigs of spring onion greens. Saute for a minute.
Add ¼ cup each of carrots, peas, sweet corn and beans.
Add half cup cabbage or any other leafy greens.
Fry all of them on a high flame for 2 to 3 mins .
Pour 2½ cups water or stock or broth.
Cover and cook until slightly tender.
Stir together 1 tbsp corn starch with 4 tbsps water. Pour to the pot.
Add salt and sugar
Then add crushed pepper.
Turn off when the soup turns slightly thick, add vinegar.
Add red chili flakes and more spring onion greens.
Serve Chinese vegetable soup hot or warm.