Baby Corn Soup

Ingredients:

12 baby corns

2 spring onions

4 tbsp chopped french beans

1 carrot, sliced

3 tbsp canned sliced mushrooms (khumbh)

4 1/2 cups Clear Vegetable Stock

2 tbsp oil

salt to taste

Method:

Slice the baby corn into big pieces. Slice the spring onions with a few leaves. Heat the oil in a wok on a high flame. Add the baby corn, spring onions, green beans, carrot, mushrooms and ajinomoto and stir fry for 2 to 3 minutes. Add the stock and salt and boil for 1/2 minute. Serve hot with chillies in vinegar, soya sauce and chilli sauce.