This recipe is used as a starter in 3 and 5 star restaurants. Good for vegetarian people who would like to have a delicious dish.

Ingredients used for the sweet and sour vegetable soup recipe:

carrots, chopped 1/2 medium; Cabbage, chopped 1/4 small; green beans, chopped 4-6; 1/2 medium chopped green pepper; Bamboo shoots, sliced ​​1 medium; Corn flour/corn starch 2 tablespoons; 2 tablespoons of oil; Garlic, minced 2-3 cloves; Onion, chopped 1 medium; Ginger, chopped into a 1-inch piece; Mushrooms, chopped 2; Celery, chopped 2 stalks up; 2 tablespoons of soy sauce; Sugar 1/2 teaspoon; MSG 1/2 teaspoon; 4-5 cups of vegetable broth; Green Chile Sauce 2 tablespoons; Salt to taste; 2 tablespoons of white vinegar; white pepper 1/2 teaspoon; Green onions; chopped 1 stalk

Method used to prepare this recipe:

Boil water in a cup of sliced ​​bamboo shoots for 2-3 minutes. Drain and chop. Dissolve the cornstarch in a quarter cup of water and reserve.
Heat wok over oil over high heat. Add the garlic, onion, and ginger and sauté briefly. Add chopped green beans, carrots, mushrooms, bamboo shoots, and celery and mix. Add soy sauce, sugar, MSG and stir. Add the vegetable broth and stir. Add the green chili sauce, cabbage, and green pepper and continue cooking.
Add cornstarch mixture and simmer to thicken. Add salt to taste, vinegar and white pepper powder. Sprinkle with chopped green onions and remove from heat. Serve warm.

Preparation tips:

1. Preparation time: 5 minutes
2. Serves: 4 people
3. Cooking time: 15 minutes