First rinse and shred the cabbage and french beans. Wipe the mushrooms with a wet cloth and then slice them.
rinse, peel and grate the carrots. chop the onions, ginger and garlic.
stir-frying veggies for hot and sour soup
heat 1 tbsp oil in a pan or kadhai (wok).
Add finely chopped onion, ginger and garlic. Stir and saute on a medium flame for 2 minutes.

Then add the finely chopped french beans. stir and add the sliced mushrooms.
on a medium to high flame, stir fry till the mushrooms get lightly browned from the edges.
meanwhile make a paste of corn starch and water. Keep aside.
once the mushrooms are lightly browned (takes about 5 to 6 minutes on a medium to high flame) add carrots, cabbage and celery.

Stir fry these veggies on a high flame for 2 to 3 minutes.
Making hot and sour soup-Add water or veg stock. stir well. add soy sauce and stir.
then season with salt.

Stir the corn starch paste and add it to the soup. Stir again very well.
Allow the soup to thicken on a low to medium flame.
when the hot and sour soup has thickened, add black pepper or white pepper and vinegar.
give a final stir. switch off the flame.

Check the taste and add more soy sauce, vinegar or salt or black pepper if required.
serve the hot and sour soup steaming hot garnished with cilantro leaves.
you can also just add the cilantro leaves towards the end and then serve the soup.

NOTE-
you can add veggies of your choice.
The recipe can be easily doubled or tripled.