- Heat oil in a deep non-stick pan. Add onion, garlic and ginger and sauté for 1 minute. Add green chillies, French beans, carrot and button mushrooms and sauté for 1 minute. Add cabbage and sauté well. Add vegetable stock, mix and cook till the mixture boils. Add green chilli sauce, soy sauce and sugar, mix and cook for 1 minute. Mix cornstarch with 2 tablespoons vegetable stock into a smooth slurry. Add to pan and mix well and cook till the mixture slightly thickens. Add salt and pepper powder. Switch off heat, add vinegar and spring onion greens and mix well. Garnish with spring onionsa