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Ingredients
US|METRIC
4 SERVINGS
- 200 grams soya granules
- 150 grams white cabbage
- 150 grams cauliflower florets
- 4 medium carrots
- 3 spring onions
- 1 capsicum (big green)
- 100 grams green beans
- 5 green chillies
- 2 Tbsp. ginger (chopped)
- 5 cloves garlic
- 6 Tbsp. plain flour (wholemeal, or plain flour)
- 4 Tbsp. corn starch
- salt (to taste)
- 1 pinch freshly ground black pepper (powder)
- 2 red onions
- 5 garlic cloves
- 2 inches fresh root ginger
- 4 green chillies
- 6 Tbsp. spring onion (white parts of)
- 3 Tbsp. dark soy sauce
- 3 Tbsp. chilli sauce
- 2 Tbsp. tomato ketchup
- 2 Tbsp. sweet chilli sauce
- 4 Tbsp. sesame oil
- salt (to taste)
- 2 tsp. chilli powder
- 1 Tbsp. cumin powder
- 1 tsp. black pepper (powder)
- 3 Tbsp. corn starch (+ 1/4 cup water mixed)
- 1 vegetable stock (cube diluted in 250 ml water + saved water from the soya and vegetables.)
- 4 Tbsp. spring onion (green part for garnishing., optional)
- 3 Tbsp. vinegar
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