See the colorful ingredients and save me from listing them here .....the bok choy, the bases slit lengthwise and the leaves chopped , beans and baby corns cut in a slanted manner , spring onions ...white parts slit and leaves chopped , mushrooms and carrots chopped in slices , tofu cubed and lots of garlic , ginger and green chillies very finely chopped .... Some soy sauce , tomato ketchup , pineapple juice and pine apple cubes will be used later in the process....

To proceed cooking , heat a couple of tablespoons of oil in a pan and shallow fry the tofu cubes till pinkish brown and drain them . Flash fry all the vegetables in the same pan , adding the leafy green parts later while frying . The vegetables are fried just for a minute so they do not loose their color and crunch . Keep all these into a separate plate ....

Now add the chopped ginger garlic and green chillies in the same pan which is still greased after the previous frying ....keep the flame very low this time and stir fry the ginger-garlic-chilly till they are all fragrant , add a splash of soy sauce ( as much as you like ) and a tsp or two of white vinegar . Mix and add some tomato ketchup ( I add about 1/4 of a cup but it should be to taste and use fresh tomato puree if minding your sugars ) ...add a cup of pineapple juice and some cubed pineapple pieces too . Add enough water for the soup and let it come to a quick boil .


Add the stir fried vegetables and tofu and adjust seasonings .  There should a nice balance of sweet and sour and a bit of heat comfortable for your palate................