Chop dice or shred the veggies as required and set aside
Mix corn flour in 1/4 cup of water and set aside
In a large wok on medium heat add oil saute ginger and garlic till you get the roasted aroma. Take care not to burn the garlic
Increase the heat and add carrot, beans,bell pepper,cauliflower, mushrooms and cabbage and saute well for a few minutes
Add the vegetable stock and bring to boil.
Add in all the red chilli sauce,soy sauce, tomato ketchup, vinegar and boil.
Taste check for a good balance and add salt or any other sauces
if necessary
Add half the quantity of spring onions and stir well
Add the cornflour slurry and bring to a slow boil with constant stirring.
Cook for about 5 minutes more.
Remove from heat, add in the rest of the green onions and crushed black pepper.
Serve hot
Notes
You could use water and stock cubes as per pack instruction to create the vegetable stock as i do it from scratch... I don't keep many.