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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | chillies red |
| 2 Teelöffel | white vinegar |
| 2 Esslöffel | Cornflour |
| 1/4 Teelöffel | pepper |
| 1 Esslöffel | (To 2) Soy Sauce |
| 2 1/2 x ca. 1/2 Liter | Vegetable stock or water |
| 2 Esslöffel | oil |
| 2 | Carrots grated |
| 4 x ca. 30 g | White Cabbage shredded |
| 1 | onion sliced |
| 2 | Spring onions chopped |
| 1/4 Teelöffel | Msg |
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1. Slice red chilies into rings, mix with vinegar.
2. Blend cornflour, pepper, and soy sauce with a little stock until smooth. Add the remaining stock, bring to boil stirring continuously.
3. In frying pan, heat oil and fry carrots, cabbage, sliced onion, spring onion, and Msg stirring over high heat for 3-4 minutes.
4. Add the fried veggies to the stock, stir in the chilies, vinegar and salt. (Like everybody else I tend to through in other bits and pieces depending on whats in the fridge at the time. ) Bring back to boil and cook for a few minutes.
5. Serve immediately.
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