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About Recipe

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.


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

1 tbsp soy sauce

1 tsp chili sauce (optional)

salt (add after tasting)

See Recipe Procedure


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