First, finely chop the green beans. In a bowl, mix the cabbage with cornstarch and chickpea flour, add a little salt, and make fritters. In a skillet, heat the ghee, then add the ginger-garlic paste and green onions. Add the beans, cauliflower, and all the vegetables. Season with salt and black pepper, and mix well. Sauté for about 5 minutes, then add the Schezwan sauce and vinegar.

Now add the soy sauce and three bowls of water (about 3 cups/720 ml). Cook on low heat for 10 minutes.

When the vegetables are cooked, dissolve 1 tablespoon cornstarch in water and add it to the pan. Cook on low heat for another 4 minutes until the mixture thickens. Add the fritters, mix, and serve hot.