• Ginger, grated 1 inch piece
• Celery, chopped 2 inch stalk
• Carrot, grated 1/2 medium
• Cabbage, chopped1 small piece
• Button mushrooms, chopped 2
• Green capsicum, chopped 1/2 medium
• French beans, chopped 2
• White pepper powder 1/2 teaspoon
• Salt to taste
• Sugar 1/2 teaspoon
• MSG 1/2 teaspoon
• Soy sauce 2 tablespoons
• Green chilli sauce 2 tablespoons
• Chicken stock 4-5 cups
• Vinegar 2 tablespoons
• Spring onions with greens, chopped1

PREPARATION:

Boil the bamboo shoot slice in one cup of water for two to three minutes, drain, cool and finely chop. Blend corn flour in half a cup of water. Heat a non stick wok or a saucepan, add onion, garlic, ginger and roast briefly. Add celery, carrot, cabbage, bamboo shoot, mushrooms, capsicum and French beans. Roast for two to three minutes or until vegetables are almost cooked, stirring continuously. Add chicken and roast for one minute. Add white pepper powder, salt to taste, sugar, MSG, soy sauce, green chilli sauce and mix well. Stir in chicken stock and bring it to a boil. Stir in blended cornstarch and continue to cook for a minute or until the soup thickens. Stir in vinegar and serve piping hot, garnished with spring onion with greens.

RECIPE TIP :
We have used tinned bamboo shoot slices, which are preserved in brine, hence they have to be boiled in water before use.