Now add all the vegetables and saute for a minute.
Add water in the wok till it cover the vegetables.
Let the water come to a boil.
Add soy sauce, red chilli sauce, chilli paste, vinegar, brown sugar, tomato ketchup, MSG, chilli flakes, and salt to taste and mix well.
Dissolve the cornflour in little water and add it to the wok.
Cook for 3-4 minutes, till the gravy thickens.
You can add a little more cornflour dissolved in water if you want a thicker gravy.
Garnish with spring onion greens.
Serve hot with fried rice or noodles.
You can add or remove veggies according to your preference.MSG or Ajinomoto is totally optional. If you are allergic to it, avoid using it in the recipe.Add vegetable or chicken stock in place of water to make this dish even more flavorful.Adjust the amount of chili according to your taste.