Take olive oil in a deep pan.
Add onion, crushed garlic and grated ginger and saute for a minute.

Add Finely cut beans, carrot, sprouts, cabbage and mix.
Add mushrooms and capsicum and saute for 2 minutes. Vegetables should not lose their crunchiness.
Add soy sauce now and stir well.

Add salt, sugar and mix. Add black pepper powder and mix well by stirring.

Mix cornflour in cold water and mix nicely
Add this to the soup now and stir to avoid lumps formation
This will thicken the consistency of soup.

Add vinegar and stir well.
Garnish with spring onion greens just before pouring in the bowl.
Put a little chilli oil (optional)

This soup goes very well with fried rice or noodles.

I boiled noodles and then fried them and served with soup to give a crunchy twist.
I had moong sprouts but any other sprouts can also be used