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Veg-Mushroom Peking soup

Satvinder Hassanwalia Chandhok
15 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Veg-Mushroom Peking soup RECIPE

soup, salads, dips, pickles and chutneys

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Chinese
  • Stir fry
  • Boiling
  • Soups
  • Healthy

Ingredients Serving: 4

  1. 10 pc. button mushrooms(small diced)
  2. One medium sized green capsicum( small diced)
  3. 14 15 pieces of french beans(Small diced)
  4. One medium cup chopped green Cabbage
  5. five piece chopped garlic
  6. 2 inch Ginger small diced
  7. 1 teaspoon red and green chilli sauce each
  8. half teaspoon of light soya sauce
  9. 2 tablespoon of tomato sauce
  10. one teaspoon salt
  11. 1 teaspoon white pepper
  12. half teaspoon of of black pepper powder
  13. one teaspoon of vinegar
  14. 1 tablespoon of refined oil
  15. 3-4 tablespoon of corn flour


  1. First of all chop all vegetables and mushrooms, Garlic and ginger.
  2. Switch on gas and put a wok on the high flame gas and put oil in it then ginger and garlic when it changes its colour then put all sauces and vegetables and stir it. continuously .
  3. Then put 4 cups of water and let the boil come .
  4. Mean time mix cornflour with the help of water and pour it in that boiling water and stir it continuosly to avoid lumps.
  5. When 2-4 boils come then our soup is ready to serve.

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