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Heat 2 teaspoons of refined oil in a pan. Add 7-8 chopped garlic cloves, 1 chopped onion, 2 chopped green chillies, and thinly sliced ginger. Sauté for 30 seconds until fragrant.
Add 1 cup julienned carrot, 1 cup chopped green beans, 1 cup broccoli florets, 1 cup julienned baby corn, 1/2 cup diced red capsicum, and 1/2 cup diced yellow capsicum to the pan. Cook on high flame for 5 minutes, stirring continuously with a spatula, to keep the vegetables crisp.
Add 1 cup shredded cabbage to the pan and mix it well with the other vegetables.
In a separate bowl, mix 2 teaspoons of corn flour with approximately 1/4 cup of water to form a smooth, lump-free paste.
Pour the prepared corn flour paste into the pan with the stir-fried vegetables.
Add 2 teaspoons of soy sauce, 2 teaspoons of red chilli sauce, and 2 teaspoons of tomato ketchup to the vegetables. Mix all ingredients thoroughly to coat the vegetables evenly.
Season the vegetables with salt as per taste and 1/2 teaspoon of black pepper powder. Mix well to combine the seasonings.
Finally, add 1 teaspoon of vinegar and sprinkle with white sesame seeds. Cook on high flame for another 5 minutes, stirring continuously, until the sauce thickens and coats the vegetables beautifully.
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