Cut the cottage cheese into medium sized diamonds. Heat sufficient oil in a wok, roll the cheese diamonds in one tablespoon of cornflour and deep fry on medium heat until the edges start to turn brown.

Drain on absorbent paper. Mix the remaining cornflour in half a cup of water.

Heat two tablespoons oil in a non-stick wok, add the garlic and stir-fry for half a minute.

Add the salt, soy sauce and MSG and mix well. Add the cornflour mixture and cook on high heat stirring and tossing until the sauce thickens to coat the cheese and the vegetables. Serve hot immediately.