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"Indo-Chinese dishes taste so much better when the weather is cool. With cold and flu season right around the corner, this is the perfect dish to whip up in the coming season. I was very hesitant to share this recipe, to be honest. There are already so many recipes on the internet, and here I am just adding to that load. Then I said what the heck… this is my version and I can totally share it with my followers!"
Preparation Time10 min
Cooking Time10 min
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 cup finely chopped broccoli, cabbage, and baby corn
- 1/2 tsp diced garlic (optional)
- 1/2 tsp diced ginger (optional)
- 4 cups vegetable stock
- 1/2 tsp black pepper
- 1/2 tsp white pepper powder
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