- ½ cup cabbage, roughly chopped
- ½ cup carrots, roughly chopped
- ¼ cup celery, chopped
- 2 tablespoons spring onions, chopped
- 3 to 4 cauliflower florets
Category : Chinese|
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1. Boil all the vegetables in 6 cups of water and simmer over a medium flame for 15 to 20 minutes, till it reduces to about 4 ½ cups.
2. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables.
3. Use as required.