Heat the oil in a wok or frying pan on a high flame.
Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.

Add the chopped vegetables and stir fry them. Don’t overcook otherwise they will loose the crunch.

Now add the stock, soya sauce, cornflour slurry, sugar and salt and simmer for a few minutes.
Check the thickness of the gravy and add more stock if required. It shouldn’t be very thick in consistency.

Garnish with chopped scallions and serve hot with fried rice or noodles.