Ingredients:
Uncooked Rice – 1 cup
Spring onion (chopped finely) – 1/4 cup
Apple – 1 tsp
Pineapple – 1 tsp
Lychees – 1 tsp
Bamboo shoots (optional) chopped – 1/8 cup
Mushrooms (chopped) – 1/8 cup
Water chestnuts (chopped finely) – 1/8 Cup
Capsicum (chopped finely) – 1/8 cup
Cabbage (chopped finely) – 1/8 cup
Carrot (chopped finely) – 1/8 cup?
Ginger (chopped finely) -1/2 tbsp
Garlic (chopped finely) -1 tsp
Vinegar – 1/2 tsp
Oil – 21/2 tbsp
Pepper -1/8 tsp
Ajinomoto – pinchful
Tomato sauce -1 tbsp
Garlic chilli sauce – 1/2 tsp
Soya sauce -?1/2 tbsp
Mixed dry fruits (fried) – to garnish
Salt – to taste

Method:

Heat the oil in a non-stick pan, add ginger, garlic and fry lightly. Toss in all the vegetables, ajinomoto, pepper and salt. Stir fry on a high flame for about 1-2 minutes. Garnish with fried dry fruits and serve very hot with noodles.

Ingredients:
Chilli oil – 1 tbsp
Spring onion (shredded) – 1/4 cup
Cabbage (shredded) – 1/4 cup
French beans – (parboiled & shredded) – 1/4 cup
Carrot (parboiled & shredded) – 1/4 cup
Mushroom (parboiled & shredded) – 1/4 cup
Chicken (cooked & shredded) – 3/4 cup
Garlic paste – 1 tbsp
Ginger paste – 1 tsp
Red chilli (cut into 6 pieces) – 1
Cornflour (mixed with 1 cup water) – 3 tbsp
Egg – 1
Chicken stock – 4 cups
Chilli sauce – 3/4 tsp
Soya sauce – 1 tbsp
Vinegar – 1 tsp
Sugar – 1 tsp
Ajinimoto – a pinch
Black pepper (powdered) – 1/4 tsp
Spring onion tops (finely chopped to garnish) – 1/4 cup
Chicken (cooked and shredded to garnish) – 2 tbsp

Method:
Heat the oil and add the ginger paste, garlic paste and dry red chilli. Fry for 1 minute, then add spring onion, cabbage, fresh beans, carrot and mushrooms. Stir fry over a high flame for 1 minute. Add the chicken, pepper, ajinomoto and salt. Stir fry in the same manner for 1 minute. Remove from the pan and set aside.
Combine the chicken stock, sugar, salt vinegar, soya sauce, chilli sauce and bring to a boil. Then simmer uncovered for 1 minute. Add the cornflour and stir well till the stock becomes thick. Then add the prepared vegetable and chicken mixture. Stir well and simmer for 1 minute. Remove from heat. Beat the egg lightly and pour into the soup, slowly and stirring continuously with a fork.
Serve hot garnished with shredded chicken and onions.