1cupfinely chopped broccoli, cabbage, and baby corn
½teaspoondiced garlic (optional)
½teaspoondiced ginger (optional)
4cupsvegetable stock
½teaspoonblack pepper
½teaspoonwhite pepper powder
1tablespoonsoy sauce
1teaspoonchili sauce (optional)
salt (add after tasting)
2tablespooncorn starch dissolved in 2 tablespoon of water
GARNISHMENTS
chopped green onions
fried rice noodles
finely shredded cabbage
Instructions
Heat oil in a sauce pan and saute the grated ginger and garlic for about 20-30 seconds.
Add the chopped vegetables and cook until translucent. Once the vegetables have cooked, add the diced garlic and ginger (both optional). Cook for about 1 minute.
Add vegetable stock, soy sauce, chili sauce (optional), white pepper powder, and black pepper. Cook until it reaches a simmer and let it cook for about 2-3 minutes.
Slowly pour the corn starch mixture into the pot and stir. Continue to cook for a few minutes.
Garnish with green onions. Serve with finely shredded cabbage and fried rice noodles.