PREPARATION

1. Heat 1 1/2 tablespoons olive oil in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir well.
2. Then, add 2 tablespoons spring onions and fry till translucent or until it turns golden brown in color.
3. Now, add 150 grams cabbage, 50 grams carrot, 50 grams bell pepper and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
6. Add 700 milliliters water and mix it well.
7. Bring it to a boil.
8. Add 1 tablespoon vinegar and mix it well.
9. In a bowl, add 2 tablespoons corn flour, 50 milliliters water and mix it well.
10. Pour the batter into the skillet and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Remove it from heat.
13. Garnish with coriander.
14. Serve hot.