Quick Pork Fried Rice#Eattheworld

Seen this recipe in a newspaper once while travelling by plane. This was so easy and quick to make, so I took a photograph of the recipe, tried it. Its' delicious and makes a complete meal.

Serves 2
Ingredients
1 Tablespoon Dark Soy Sauce
1 Tablespoon Vinegar
1 Teaspoon Corn Flour
½ Teaspoon Level Black pepper powder
3 Tablespoons Oil
1" Piece Ginger- minced
3 Cloves Garlic - minced
200 Grams Boneless Pork - Tenderloin Pork
1 Cup (200 Ml) Basmati Rice
1 + 1 Bay Leaf
Salt to taste
Method

Boil the rice with salt and a bay leaf, till full done yet each grain is separated. Let it cool completely
Cut the pork into 1" cubes- remove the skin and little of the fat. If you remove all of the fat this will become a little dry so keep a thin layer of fat on the meat.

In a pan heat oil and the fat of the pork, ginger garlic sauté, for a minute. Switch off the flame add the pork meat, bay leaf, black pepper powder, soy sauce, vinegar, and cornstarch, a pinch of salt, keep this to marinate for 10 minutes.
Then cook the pork till done.

When the pork is done add the cooled rice and sauté for 2 -3 minutes till the rice is heated. Garnish with chopped scallion greens, coriander and chopped green chillies. 

Serve hot and enjoy
Labels : Pork, Chinese, Fried Rice ,Eat the World, Main course, Asian Cuisine, Serves 2

Check out all the wonderful Chinese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Scallion Pancakes 

Pandemonium Noshery: See Ji Tan - Chinese Lion’s Head Meatballs 

Amy’s Cooking Adventures: Homemade Fortune Cookies 

CulturEatz: Easy and Spicy Vegan Mapo Tofu 

Magical Ingredients: Biang Biang Noodles 

Kitchen Frau: Kung Pao Chicken 

Sneha’s Recipe: Quick Pork Fried Rice 

Making Miracles Zucchini Stir Fry 

Sugarlovespices: Authentic Sichuan Mapo Tofu Recipe 

A Day in the Life on the Farm: Lettuce Wraps

Steak Fingers With Steamed Rice#SundayFunday

A tasty Chinese style steak fingers recipe is a combination of tender steak strips, veggies and bell peppers with sauces, a super delicious dish. Just serve this with hot steamed rice and you are sorted. Make a complete and very delicious meal.

Serves 3 -4
Ingredients 
500 Grams Beef Undercut/ Sirloin - cut into thick finger strips
¼ Cup Oil
1 Green Capsicum cut into strips
1 Red Capsicum - cut into strips
1 Medium Carrot - cut into strips
3 -4 Baby Corns - sliced
1 Cup Chicken Stock
1½ Teaspoons Corn Flour
3 Tablespoons Soy sauce
¼ Teaspoon Homemade All-Purpose Seasoning
1 Teaspoon Black pepper powder
5 Big Cloves Garlic - chopped
2" Piece Ginger - chopped
1 Tablespoon Heaped Oyster sauce
1 Tablespoon Heaped Hoisin sauce
1 Tablespoon Vinegar
½ Teaspoon Red Chilly Flakes - optional
1 Cup Rice - boiled
½ Teaspoon Meat Tenderizer or Baking powder

Method

Marinate undercut strips with meat tenderizer for half an hour.
Heat oil in a pan, add the ginger garlic, sauté for a minute now add the undercut strips with vinegar, Homemade All-Purpose Seasoning , black pepper, soy sauce, oyster sauce and hoisin sauce, sauté the beef on a medium high flame for 5 minutes, add in chicken stock with both the colored capsicums, tomatoes and thicken the sauce with corn flour, cook till it thickens. 

Serve with with steamed rice.

Labels: Chinese, Beef, Stir Fry, Main course, Hoisin sauce, Oyster sauce, Asian Cuisine, Complete Meal, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of February 2021, is Wendy of A Day in the Life on the Farm. Sunday Funday Celebrates  the year of the Ox, a Chinese New Year which is on February 12th. 

Here are some of Chinese Recipe made by us.  

• Black Pepper Beef and Broccoli with Noodles by Food Lust People Love 
• Chinese New Year Skillet by Making Miracles 
• Easy Chicken Egg Rolls by A Day in the Life on the Farm 
• Lion's Head Meatballs by Amy's Cooking Adventures
• Lucky Duck, Gold Bars, and Longevity Noodles by Culinary Adventures with Camilla 
• Mongolian Lamb by Palatable Pastime
• Pan Fried Crispy Tofu Bowl by Cook with Renu
• Steak Fingers With Steamed Rice by Sneha's Recipe 
• Sticky Asian Baked Wings with Honey by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Stir-fried Clams in Bean Sauce by Karen's Kitchen Stories

Chocolate Wonton Rolls#Choctoberfest

These chocolate wonton rolls are kids’ favorite dessert. Just use your favorite, dark chocolate in the middle of these wontons wrapper and ta..da.. chocolate wonton rolls are ready. 

Ingredients
8 - 10 - Homemade Wonton Wrappers
Chocolate Sticks as required - chilled
Vegetable Oil for deep frying as required

Method

On a clean, dry surface, lay one wrapper down with a point toward you, like a diamond. Place one piece of chocolate near the top end of the wrapper. Brush a very thin layer of the water on the edges of the wrapper. Roll the wrapper to create a long roll and gently press to remove all air from the middle. Press the edges to seal the end. Make sure the wrapper is sealed completely. Repeat with the remaining wrappers and chocolate pieces. Keep the folded chocolate wontons covered under plastic wrap or a damp towel to prevent them from drying.

In a deep frying pan heat oil and gently slide a two or three  chocolate wontons at a time. Make sure you don’t crowd the pan too much. Fry  a minute or 11/2 minutes, then flip and fry another minute until both sides are golden brown and crisp.

Labels : Chocolate, Wontons, Chinese, Choctoberfest, Deep Fried, Dessert, Sweets & Desserts, Kids delight 

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Vegetable Garlicky Cottage Cheese Soup#Soupswappers

Welcome to this month event for Soup Swappers, our  Host is Ashley Ramaker Lecker and the theme is "Cheesy Soups for Dairy Month".

This is an easy, light and comforting soup, Chinese style, you will definitely love it. 

Serves 3

Ingredients
3  Cups Vegetable Stock
2 Teaspoons  Chilli Garlic Sauce
2 Teaspoons Soy Sauce
1 Teaspoon Chilli Vinegar
1/2 Teaspoon Black pepper powder
A Pinch of Sugar
1 Teaspoon Sriracha Sauce
Salt to taste
1/2 Cup Sliced Carrots
1/2 Cup Red, Green, Yellow Bellpeppers
3 Cloves Garlic - chopped finely
An Inch Ginger - chopped finely
2 Spring Onions slicefind e
1/2 Cup Broccoli Florets
1/2 Cup Sweet Corn
2 Tablespoons Heaped Cornflour mixed with some water
To Add Just before the final boil
1 Small Tomato sliced
2 Leaves Bok Choy - chopped
4 Basil Leaves - torn
50 Grams Cottage Cheese - diced into tiny squares
1 Tablespoon Oil
Method
Chop the spring onions and keep the greens and whites separate.

Heat  oil in a wok. Fry the garlic until it starts to leave an aroma but before it burns. Add the white part of the spring onion and fry for another minute. Pour the stock, sauces and pepper and bring to a boil. Add the vegetables, salt and boil for 2 minutes or littler longer until the vegetables have cooked but still crisp. 

Now add the cornflour paste and allow it to thicken. Add the bok choy, spring onion, tomato, basil and cottage cheese, top with chilli oil and serve piping hot.

Lables : Soup, Soup Swappers, Cottage Cheese, Garlic, Gluten free, Vegetarian, Vegetables, Healthy, Appetizer,  Chinese 
Take a look wonderful Cheesy soups being shared today. 
If you love soups please join our Soup Saturday Swappers where we take turns choosing themes/ingredients to create soups/stews each month. Just comment below with your blog name and email so I can send you an invitation to the group.
Ashley, Cheese Curd In Paradise: Pepper Jack Potato and Bacon Soup
Karen, Karen's Kitchen Stories: Sopa de Queso - Cheese Soup with Chiles and Potato
Cindy, Cindy's Recipes and Writings: Cheesy Broccoli Pesto Noodle Soup
Wendy, A Day in the Life on the Farm: Caramelized Onion and Gruyere Soup
Camilla , Culinary Adventures with Camilla: Chilled Watermelon and Rosé Soup
Juli, Pandemonium Noshery: German Cheese and Leek Soup
Sneha, Sneha's Recipe: Vegetable Garlicky Cottage Cheese Soup
Sid , Sid's Sea Palm Cooking: Chicken Cheezy Soup
Barrie, Hardly A Goddess: Weeknight Cheeseburger Soup with RealCheese!

Prawns In Hoisin Sauce#FishFriday

Hoisin sauce is a sweet n sour Chinese sauce. Though its literal meaning is "seafood", Hoisin sauce does not contain fish.

This goes to our event for Fish Friday Foodies, theme for November is Stir-Fry. Our  Karen H Kerr, asked us to create a stir-fry featuring seafood. 

Ingredients, 
1 Cup Prawns - Peeled and de-viened
1 Teaspoon Sesame Oil
3-4 Garlic Cloves - Chopped
3 Spring Onions - Chopped
½ Cup French Beans - parboiled
1 Medium Capsicum - Cut in slices
3 Green Chilies - Cut in slices
½ Cup Baby Corn - Cut in slices
2 Teaspoon Hoisin Sauce
1 Teaspoon Hot Chili Sauce
1 Teaspoon Honey
½ Teaspoon Soy Sauce

Method
Heat olive oil in wok. Swirl it around. Add the garlic, green chilies and fry them for half a minute
Add spring onions and capsicum and mix till they are soft. Take it off the pan.
Add the prawns to the pan. Allow to cook from one side then flip it and let it cook from the other side.
Add all the veggies, soy sauce, hoisin sauce, chili sauce and honey to the prawns and mix for about 4 minutes. Adjust salt.
Serve hot with steamed rice, garlic bread, boiled noodles or fried rice. 

My Notes:
Vegetables  like carrots, broccoli, mushrooms, etc can also be used.

Labels: Chinese, Fish, Hoisin sauce, Prawns, Asian Cuisine, China, Fish Friday, Stir Fry 

An InLinkz Link-up

Homemade Delicious Schezwan Sauce

This is my version of the Schezwan sauce or as some refer to as chutney, a famous and much sought sauce of Chinese cuisine. This sauce is famous for street food's like, momo's chinese bhel, chicken lollipops, spring rolls, fried rice , stir fried veggies, chicken & noodles etc. This can be used as a dipping sauce for spring rolls or any other starters.

To make this, have used dry Kashmiri red chillies and since they are less spicy compared with other variety of chillies,  to bring down the spiciness of this fiery sauce also to give it an awesome color. However, you can use combination of any dry spicy chillies of your liking. But I would suggest that you use more of Kashmiri red chillies in making this sauce. You must definitely try this mouth watering Homemade Delicious Szechwan Sauce which is  also preservatives and color free.

Ingredients

1/3 cup Sesame Oil

15 + 15 Cloves Garlic - finely chopped
20 Dry Kashmiri Red Chilies
1 Tablespoon Soy sauce
1/4 Cup Vinegar
2 Tablespoons Tomato ketchup

2 Tablespoons Hot Chilli Garlic Sauce
1 Tablespoons Sugar
1 Teaspoon Sea Salt

1 Teaspoon Chinese Salt / Ajinomoto  - optional

Method

Soak the red chilles in 1/4 cup vinegar and boiled water for an hour or two.  If you do have time to soak them  then boil them till they soften.  When cooled de-seed them.  

Grind the chillies with 15 garlic cloves and soy sauce to a fine paste without adding any water.   If required add a tablespoon of vinegar to grind it.

Heat oil in a pan, add garlic, saute for a second only, do not brown the garlic.  Add the ground paste with the remaining ingredients. Saute on a low flame till it comes to a boil. Taste for salt and sugar add accordingly to your taste.

Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container/ sterilized bottle and store in the refrigerator for up to 15 days with an inch layer of oil on top or better still freeze it since it does not turn hard and icy. There is not need to thaw each time you want to use, just slice a part of it with a knife and use accordingly.

My Notes :

I have not added ajinomoto  in the sauce.

You can use vegetable oil if you do not have sesame oil, the only difference is that sesame oil gives a nice nutty flavor to the sauce.

Labels :  Schezwan Sauce, Jams & Sauces, Chinese, , Delicious, Homemade, Preservatives free, Color free, Dipping Sauce, Asian Cuisine

Chinese Veg Bao Buns # BreadBakers

When I made the event page for Steamed Buns for Bread Baker this month, was so excited to make  them.  But, every time, I, planned to make it something or the other would crop up and it was kept on the side burner. Just made them yesterday after seeing so many of you posting the links. 
At last they were done and these Bao buns, they were a hit, we enjoyed them hot for dinner minus any extra trimmings. 

I, had eaten these Chicken filled Bao buns in a Chinese restaurant in Mumbai and in Spain at a food event enjoyed delicious Pork Buns  there - fell in love with them, they were on my do to list for long time.  

My first thought was to make a chicken filled bao buns, but then thought of my hubby dear who has not tasted these beautiful buns, so made them vegetarian and as already mentioned above they were worth the effort.    Thanks to Bread Bakers group who gives me a chance to create new, delicious  and innovative bread recipes every month. 

Makes - 7 Buns

Ingredients
For the dough
150 Grams All Purpose Flour
1/4 Teaspoon Salt
1/2 Teaspoon Baking powder
2 Teaspoons Oil
1/2 Teaspoon Rapid Rising Yeast
1 Teaspoon Sugar
75  to 100 Ml  Warm Water

For the topping

Chilly flakes as required
Black Sesame seeds as required

For the Filling

1 Tablespoon Oil
1 Teaspoon Ginger - finely chopped

1 Teaspoon Garlic - finely chopped 
1 Teaspoon Green Chilly - finely chopped 

1 Large Onion - sliced
1 Tablespoon Celery stems
1/4 Cup Coloured Bell Peppers
1/4 Teaspoon Salt 
1/4 Cup  Shreded Purple Cabbage
1/4 Cup Thinly Sliced Carrot
100 Grams Paneer - cut into sticks
1/2 Teaspoon Soy Sauce
1 Teaspoon Chilly sauce
1 Tablespoon Tomato Ketchup
1 Teaspoon Chilly Powder
3 Basil leaves - chopped

1/2 Teaspoon Vinegar

For applying - Sweet Chilly sauce as required

Method 

For the dough
Make a smooth soft dough by adding little water at a time to make the dough.  Keep it covered till it doubles in size. 

Deflate the dough and divide the dough into small balls and knead with dry flour or a oiled surface

to make small thick oblong or round circle, apply oil well on the circle.

Place a oiled parchement paper or use banana leaf as I have done and fold lightly. 

Apply oil on outer sides too sprinkle black or white sesame seeds  and  chilly flakes on both sides.  

Place a on a foil or banana leaf that is  greased well with oil in a steamer and steam on high flame well for 15 minutes. I used the Idli stand to steam the buns.

In the meanwhile let's prepare the filling.

Heat a pan with oil and  add add the sauces, ketchup, chilly powder. salt and mix it well then add the paneer sticks and toss it well coated and the sauces start bubbling, now add all the  veggies just toss everything well do not overcook they should be crunchy. Stuffing is ready

To assemble -- get ready to relish them

Take the hot steamed buns and open it apply little sweet chilly sauce place the stuffing and enjoy...

Labels :  Breads, Steamed, Chinese, China, Paneer, Vegetables, Bread Bakers, Bao Buns, Healthy Dinners
Check out the recipes that our group of bread bakers have created.

African Steamed Mealie Bread from The Schizo Chef
Chinese Sugar Buns from Gayathri Kumar

Chinese Veg Bao Buns from Sneha's Recipe

Chinese steamed buns from Sara's tasty buds
Dampfnudeln with Steamed Apples from The Bread She Bakes

Pork and chinese chive steamed buns from Karen's Kitchen Stories

Vegetable Steamed Buns from Passion Kneaded

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Chinese Shrimp Wonton Soup #FishFridayFoodie

This a light 'Chinese dumpling' soup ... comforting for this cold weather. I love this clear wonton soup. 

We had this soup as a complete meal and were blissfully satisfied...mmm.. yum..

Serves 3
Ingredients
For the Filling
100 Grams Shrimps - - peeled, deveined & chopped

100 Grams Whole Shrimps - made to a coarse paste 
Wonton wrappers as required
1 Teaspoon Fish Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Sugar
¼ Teaspoon Ground Pepper
1 Spring Onion - white and greens Chopped
A pinch of Salt

For the Soup
A drizzle of Sesame Oil
1 Tablespoon Spring Onion - white chopped
1 Teaspoon Sesame Oil
1 Teaspoon Fish sauce
1 Teaspoon Sugar
1 Small Carrot - sliced in roundels
3 Button Mushrooms - cut into big pieces
1 Cup Water - from the cooked wontons
500 ML Chicken Stock - I used homemade
1/2 Teaspoon Vinegar - optional - I added
Salt to taste

For Garnishing
1 Spring Onion - chopped
1 Fresh Red Chilly - crushed or paste

Method

To make the Wontons
In a large bowl, mix shrimps chopped and the paste with green onions, fish sauce, , sesame oil and salt. Stir it until the filling becomes sticky and you get a paste texture.Spoon  in a teaspoon of  filling,  in the center of the wrapper. Wet the edge with your finger and seal the wrapper.  Assemble the wonton one by one, keep aside.
Boil 3 -4 cups of water in pot - bring it to a rolling boil add wontons in to cook for around 3-4 minutes or unitl the wontons begin to float. Spoon them out and place them in individual serving bowls. Reserve this water for making the soup.

To Make the Soup
In a pan drizzle some sesame oil add the chopped white part of the onions fry till brown and crisp. Keep aside,

In large pot / vessel heat sesame oil add the onion, carrot, mushrooms and saute for a minute then add the chicken broth, water, fish sauce, browned onions and salt to taste. Bring it to a boil, cover and simmer for 5 minutes. Take off flame. Add vinegar and the soup is ready.

In serving bowls, pour the soup over the wontons, garnish with spring onion and a little red chilly paste... Serve and enjoy this hot comforting soup on a cold day.... yum....

I am enjoying this ...

Sending this to Fish Friday Foodies - Hosted by Wendy Klik and Stacy Livingston Rushton - theme for chilly February - seafood stews and soups of the world.

Labels : Soup, Fish Friday, Shrimp, Wontons, Healthy, China, Chinese Shrimp Wonton Soup

An InLinkz Link-up

Di San Xian - Vegetarian

Di San Xian (or more accurately read as 'dee sun sen') is a delicious vegetarian dish from Dongbei (north east China). The name Di San Xian is translated as 'earth three fresh'.


When I, was looking to the dishes list in wiki list, found this name, looked through the recipe was happy to read through this easy Chinese dish.The only thing I added more was chilly flakes to make it lightly spicy otherwise made it exactly as given. Also did not add light soy sauce since its not available here. Instead I added 3 teaspoon dark soy sauce.

Recipe Source here

Ingredients
1 Large Aubergine / Brinjal
2 - 3 Medium potato
1 Large Green Capsicum
1 Cup Oil for frying
2 large Clove Garlic
4 Stalks of Spring onion (scallion), use only the white part
2 Teaspoon Light Soy sauce - I did not add
2 Teaspoon Dark Soy sauce
1 Teaspoon Sugar
1/2 Cup Water
1 Cube of Vegetarian Soup cube
1 Teaspoon Cornflour -mix with 2 tablespoons water

Method

Cut potatoes into thin wedges. 

Cut aubergine into thick wedges, remember it will shrink after cooking. Cut just before cooking to prevent browning or straight after frying the potatoes. Do not rinse or salt the aubergine.  

Cut capsicum  into thick wedges. 

Chop garlic and spring onion. 

Heat oil in work till hot then put in potatoes and fry till light golden brown and cooked through. Remove and drain on kitchen paper to remove excess oil.
Fry the aubergine in the same oil at high heat. The aubergine will absorb a lot of the oil at first. When the pieces become golden brown, most of the absorbed oil is released. Fry till golden and soft. Remove and drain on kitchen paper to remove excess oil.
Fry the capsicum briefly for about 1 - 2 minutes on high heat. Remove and drain on kitchen paper to remove excess oil.
Remove all the oil,  reserve only a tablespoon  of oil in wok, add in the garlic and spring onion, fry at medium heat till light golden.
Add in  water and cubes when the cube dissolves, add the both soy sauces and, chilly flakes and sugar.
When the liquid is boiling, add in all the vegetables. Stir briefly then thicken with  cornflour paste on high heat and reduce the sauce to almost dry and vegetables are evenly coated with the sauce.  Take off flame and  serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Brinjal, Chinese, Asian Cuisine, Potato, Capsicum, Blogging Marathon, Vegetarian, Vegetables

Manchow Soup: Indo - Chinese Food

March 31, 2014

Indian-Chinese food is very popular in India, and is my favorite. I enjoying watching the street side food joint cooking noodles, fried rice,soups etc., in a wok over high flame.  In India we have adapted seasonings and cooking techniques of Chinese cuisine to our taste and style.  Here is a vegetarian version for Manchow Soup. This soup is  transparent and you can see all the vegetables. This soup thickens because of cornflour; no cream is added to it. Since soup is my dinner, I make it even more healthy by not adding fried noodles or boiled noodles to it. Its not that I do not eat noodles, love them but avoid them in my night dinner. Also, I have not add mono sodium glutamate (MSG) or ajinomoto in my soup. If you like MSG add it in your bowl of soup about 1/4 teaspoon).

Ingredients
1 Teaspoon chilli oil
1 Teaspoon Coriander chopped

1 Teaspoon Spring Onion Whites, chopped
1 Teaspoon Garlic, chopped finely
1 Teaspoon Ginger, grated
1/4 Cup Assorted Vegetables, finely chopped
2 Cups Vegetable Stock or 2 cubes of vegetable soup mixed in 2 cups water
1 Teaspoon Soy Sauce
1/4 Teaspoon Chili Sauce
Salt, Sugar, Black Pepper Powder to taste 

1 Teaspoon Cornflour
1/2 teaspoon Vinegar 

For garnishing
Spring Onion Greens, chopped
Chili Oil
Crispy Noodles

I used vegetables- 2 French beans, 1/2 a Carrot, 1Capsicum, 2 leaves of Cabbage and 3 tablespoons sweet corn kernels. I just put all the vegetables except the corn in the chopper and chopped them finely. They get cooked faster and the soup is easy to make. I even chop the white of the spring onions, ginger and garlic in the chopper.  These gadgets make our cooking a lot easier and less tiresome.

To make

Chili oil
Heat 1/4 cup  oil in a pan on high flame till smoking point, add to it 5-6 broken dry red chilies & switch off heat. Allow to cool. Strain use this ‘chili oil’ as and when required.  This oil does not turn rancid for 2 to 3 weeks.

Crispy Noodles
Boil a packet of Chinese noodles along with a tsp of oil & salt until just about 50% cooked. Let it drain completely on the strainer & spread them on dry cloth & let them dry for 15-20 mins. Then sprinkle some corn flour over them and deep fry in hot oil till just about golden-brown & crispy. Drain on absorbent paper & allow to cool. Use it to garnish soups or eat it as a snack. Can be stored in airtight container for a week. ( This I avoided to make the soup healthy). You can avoid this process totally, now in the stores fried noodles are available.

Method
Heat oil in wok on high flame, then add spring onion whites, garlic,ginger ,coriander, sauté few seconds & add the vegetables stir fry 2 minutes. Add vegetable stock, soy sauce, chili sauce, mix well, add salt, sugar and  black pepper powder to your taste let it boil.  Then add the cornflour paste ( mix cornflour in 2 tablespoon water ) and  cook, stirring continuously till it thickens. Finally add vinegar, mix & remove from heat.  Transfer to bowl, sprinkle chili oil on it, garnish with spring onion greens and crispy noodles, serve hot.  As I am writing this post, am enjoying the bowl of  Manchow Soup.  Do try this recipe and post your comments.

Labels:  Healthy, Pure Veg, Soup, Vegan, Continental Cuisine, Chinese, Manchow Soup