1tablespoonketchup or 1 teaspoon sugar(or add to taste)
2tablespoonfinely chopped coriander leaves
4cupswater(or as required)
2½tablespooncornstarch + 2 tablespoon water
1teaspoonlemon juice (or to taste)
For Fried Noodles (Optional)
½cupcooked noodles
2teaspooncornstarch
oil for frying
Instructions
Mix cornstarch and water into a smooth mixture. Set aside.
Heat oil in a wok or pan. Add ginger, green chili, and celery, saute for a minute.
Then add chopped french beans, carrots, cabbage, green pepper, and mushrooms. Mix well and saute on medium to high heat for 2-3 minutes, stirring continuously. Do not overcook the vegetables.
Once vegetables are stir-fried, add water, salt, black pepper, soya sauce, ketchup, or sugar, chopped coriander leaves, and mix well.
Bring the mixture to a boil, stirring often, and let it simmer on medium heat for 3-4 minutes.
Then add cornstarch mixture and mix immediately. Stir well and continue cooking until the soup thickens.
Finally, add lime juice, and stir well. Taste the soup, adjust the seasonings if needed and turn off the heat.
Frying Noodles (Optional)
Add cornstarch into cooked noodles, mix well and add them into hot oil for frying.
Fry the noodles until they are crispy, then drain them on the kitchen paper towels.
Serving Suggestions
Serve hot Veg Manchow Soup as it is, or serve the soup topped with fried noodles.
You can also garnish it with more coriander leaves before serving.
Notes
If you like to keep the vegetables crunchy, saute them for a minute only, and then add water.
To get a nice dark color of the soup, use dark soya sauce.
Instead of lemon juice, you can also use white distilled vinegar or rice vinegar.
Do not add too much cornstarch; the soup should be liquid with semi-thickness.
After adding cornstarch, immediately stir the soup to avoid cornstarch lumps.
If you prefer your soup very spicy, add more green chilis or chili sauce.