PREPARATION

1. Heat 1 1/2 tablespoons oil in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger, 20 grams spring onions and fry for 2 - 3 minutes or until it turns golden brown in color.
2. Then, add 30 grams green peas, 30 grams green beans, 30 grams carrots, 30 grams bell pepper, 30 grams cabbage, 30 grams sweet corns and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
5. Now, add 700 milliliters water and mix it well.
6. Cover it with lid and cook for about 5 minutes on medium heat.
7. Open the lid and give it a nice stir.
8. Add 2 teaspoons vinegar, 1 teaspoon soy sauce, 1/8 teaspoon oregano, 1/4 teaspoon chilli flakes, 1/8 teaspoon rosemary, 1/8 teaspoon thyme, 1/8 teaspoon basil 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 or until the mixture thickens.
12. Garnish with coriander.
13. Serve hot.