Heat the wok, add butter or oil. Add ginger and garlic and saute for few seconds. Now add beans, carrots, capsicum and saute for few seconds. Meanwhile, in a blender, prepare a thick paste of 1/4 cup corn kernel and keep aside. Now add this paste to the wok and mix well, add vegetable stock and 1/2 portion of chopped spring onion. Mix well and keep for boiling. Add remaining 1/4 cup corn kernel, salt, sugar, green chilli paste and keep on high flame until vegrtables are boiled.

Now add corn flour batter (mix 2 tsp corn flour with 2 tsp water) into the soup gradually (in medium to low flame), mix well and keep on low to medium flame for 2-3 minutes. Add black pepper powder. Switch off the flame.

Transfer to serving bowl, garnish with chopped spring onion.