What You Will Need

Made with
Lee Kum Kee products

How to make it

Gently heat the vegetable oil in a large saucepan and sauté the chilli, ginger, garlic and whites of the spring onions for 1 minute.
Add the mushrooms, carrot, cabbage, capsicum and green beans and stir fry for 2 minutes.
Add the hot vegetable stock and stir well. 
Stir in the Lee Kum Kee Premium Dark Soy Sauce and boil for 5 minutes.
Add the rice vinegar and black pepper, stir and taste. Adjust the seasoning with Lee Kum Kee Light Soy Sauce and more vinegar if you wish. Stir in the corn flour mixture and stir well.
Cook for a further 2 minutes before serving with spring onion greens, fried noodles and coriander leaves.