| • | Soak dried aside reddish chillis in red-hot boiled water for about 10 minutes.
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| • | Take aside the chillis and grind it with the left over ingredients (for Chinese Chutney) to form a fine paste.
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| • | Take ½ cup water in a large bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, table salt and orange reddish colour to it. Place the normal bowl aside.
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| • | Heat oil in a cooking pan and saute all the veggies for 1-2 minutes.
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| • | Add Chinese Chutney Paste to the vegetables.
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| • | When aroma arises, pour water into it.
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| • | When the water begins boiling, add corn starch gradually and stir constantly until it thickens.
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| • | Garnish the soup with spring onions.
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| • | Serve it hot.
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