Heat oil in a wok or deep sauce pan.
Add finely chopped garlic and saute for a minute till the raw smell of garlic fades away.
Add spring onions whites and saute for a minute.
Add carrots, sliced onions, bell-peppers (capsicum) and cabbage. (cut all the vegetables lengthwise)
Stir fry these vegetables on medium to high flame for about 5 minutes.
Lower the flame and cover veggies for just 2 minutes so that the raw smell of vegetables fades away. (optional)
Once vegetables are sauted well, add the black pepper powder and mix well.
Now add the sauce mix and coat well with the vegetables.
Add 1-2 cups of water. Let the water come to boil.
At this stage, check for seasonig and add salt if required.
Once the water starts boiling, gradually start adding the corn flour paste that we made earlier. (make sure to first stir the cornflour slurry well before adding)
As soon as you add the corn flour paste, quickly stir the gravy to avoid forming lumps.
Let the gravy simmer on low to medium flame for about 2-3 mintues till the sauce thickens and get a nice glazy texture.
Lastly add spring onion greens and mix well.
