Ingredients–

• 4-5 cloves garlic, minced
• 1” piece of ginger, finely chopped
• 3-4 spring onion whites, finely chopped
• 1 carrot, finely chopped
• 1/2 cup cabbage, finely shredded
• 3-4 beans, finely chopped
• 2-3 florets of broccoli, finely chopped
• 1/2 bell pepper, finely chopped
• 1 tbsp oil
• 1 tbsp dark soy sauce
• 1 stock cube
• 1 tbsp lemon juice
• 1 tbsp red chilli sauce
• 1 tbsp cornflour mixed with a little water
• 1/2 tsp sugar
• Salt and pepper to taste
• 750 ml water
• 1 sprig finely chopped coriander leaves for garnish

Method –

1. Heat oil in a wok
2. Add ginger, garlic, spring onion whites and saute till aromatic
3. Add the carrot, cabbage, beans, broccoli and bell pepper and sauté for 2 minutes
4. Now add the water and let it come to boil
5. Add sugar, salt, pepper, stock cube and let it boil for 2-3 minutes
6. Add the cornflour slurry and boil for 2 minutes
7. Add soy sauce and red chilli sauce
8. Squeeze lemon juice after switching off the flame and garnish with a few chopped coriander leaves