INGREDIENTS:
For the stock
½ sprig Lemongrass
2 no’s Green chillies (slit)
Other ingredients
2 sprig Coriander
½ no Carrots, sliced
2 no’s Mushrooms , sliced
1 no Babycorn Salt and White pepper powder to taste lemon juice
For the stock
½ sprig Lemongrass
2 no’s Green chillies (slit)
Other ingredients
2 sprig Coriander
½ no Carrots, sliced
2 no’s Mushrooms , sliced
1 no Babycorn Salt and White pepper powder to taste lemon juice
METHOD:
For the stock
· Combine the lemon grass and chilies in a wok with 2 cups, water and bring to a boil.
· Simmer till the water reduces to approximately 1 & half cups. Strain and keep the stocks aside,
How to proceed
Heat the oil in a pan and add the coriander, carrots, mushrooms, babycorn and spring onion whites and sauté for 1 to 2 minutes.
Add the stock, salt and pepper and bring to a boil
Simmer till the vegetables are tender.
Add the spring onion greens and serve hot
Garnished with coriander and lemon juice.
· Combine the lemon grass and chilies in a wok with 2 cups, water and bring to a boil.
· Simmer till the water reduces to approximately 1 & half cups. Strain and keep the stocks aside,
How to proceed
Heat the oil in a pan and add the coriander, carrots, mushrooms, babycorn and spring onion whites and sauté for 1 to 2 minutes.
Add the stock, salt and pepper and bring to a boil
Simmer till the vegetables are tender.
Add the spring onion greens and serve hot
Garnished with coriander and lemon juice.
