Vegetable Chop Suey
|Olive oil/Salad oil||2 Tablespoon (Null)|
|Finely chopped celery/Null||1⁄4 Cup (4 tbs) (Null)|
|Sliced cabbage/Null||3⁄4 Cup (12 tbs) (Null)|
|Sliced capsicum/Null||1⁄4 Cup (4 tbs) (Null)|
|Sliced carrot/Null||1⁄4 Cup (4 tbs) (Null)|
|Chopped spring onion/Null||1⁄4 Cup (4 tbs) (Cut Into Strips)|
|Sprouted moong/Null||1⁄2 Cup (8 tbs) (Moong Beans Will Do)|
|Fried noodles/Null||2 Cup (32 tbs) (Null)|
|Stock/Water||1⁄2 Cup (8 tbs)|
|Soya sauce/Null||1⁄2 Teaspoon|
|Cooked noodles/Null||1⁄2 Cup (8 tbs)|
Heat oil in a pan and fry all the vegetables and bean sprouts.
Cook on low heat for two minutes.
Add salt, pepper, aji-no-moto and stock.
Cover and let the vegetables cook for five minutes.
Blend cornflour with water and add it to cooking vegetables.
Also add soya sauce, and boiled noodles (drained).
Mix well and remove from heat.