Vegetarian Manchow Soup - cooking recipe

Ingredients

2 tablespoons French beans (finely chopped)
2 tablespoons carrots (finely chopped)
2 tablespoons onions (finely chopped)
2 tablespoons baby corn (finely chopped)
2 tablespoons cabbage (finely chopped)
2 tablespoons red capsicums (finely chopped)
2 sprigs spring onions (for garnishing)
3 teaspoons cornflour
1/2 cup water
salt
1 teaspoon vinegar
1/2 teaspoon white pepper
1/8 teaspoon ajinomoto (optional)
1/2 teaspoon soy sauce
2 tablespoons tomato sauce
1 pinch orange red food coloring (optional)
1/2 teaspoon oil
2 cups water
Chinese chili chutney paste CCC (use 1/2 teaspoon)
20 -25 dried red chilies
1 head garlic
1 small onion
tamarind pulp, from 1 small tamarind

Preparation

In a bowl take 1/2 cup water, add 3 tsp cornflour, add vinegar, soy sauce, ajinomoto (if using), tomato sauce, salt, white pepper and orange red colour (if using). Keep aside.
Heat oil in a wok(pan) and saute all the vegetables( except spring onion) for a minute or two. Add CCC paste. When aroma arises, add 2 cups of water. When the water starts boiling, add the cornstarch slowly and stir continuously till it thickens. Garnish with spring onions.
CCC paste (makes about 1/2 cup):
Ingredients: 20-25 dried red chillies,1 pot garlic, 1 onion(small), tamarind-1 small marble size.
Method:
Soak dried red chillies in hot boiled water for 10 minutes.
Remove the chillies, mix the remaining ingredients and grind to a fine paste. (Can be refrigerated for use up to 15 days).
(Note: For the CCC paste, I do not soak the red chillies in boiled water and grind everything as is to save time).