Vegetable Chop Suey


1 tbls oil

1 tsp MA's Garlic Paste 

1 tsp MA's Ginger Paste

100g carrots, mushrooms, leeks, sliced thinly

150g cabbage, cut into large pieces

1 tbsp Chicken Stock Seasoning Flavour dissolved in 200ml water

2 tsp corn flour

1 tsp soy sauce

Salt and pepper to taste


1. Blanch carrots in boiling water & put aside.

2. Heat oil in a pan and add garlic, ginger & leeks. Then add vegetables and saute for 2 minutes.

3. Add the prepared chicken stock seasoning micture and soy sauce.

4. Bring to a boil then reduce to a simmer. Add cornflour mixed in a small amount of room temperature water.

5. Mix well until sauce begins to thicken.

6. Adjust salt and pepper to taste and serve.


Fried Rice