Step-by-Step Instructions

1. 1.Prepare Vegetables

   Chop the medium onion, medium bell pepper, and 2 carrots into 1/2 inch cubes. Cut 8-10 French beans into 1/2 inch pieces. Separate 4-5 cauliflower florets. Slice the medium cucumber and set it aside. Chop garlic.

2. 2.Sauté Vegetables

   Heat 1 tablespoon of refined oil in a wok or pan over medium heat. Add all chopped vegetables (onion, bell pepper, carrots, French beans, cauliflower florets) to the wok. Sauté for 4-5 minutes. Add 3-4 tablespoons of water, salt to taste, and 1/2 teaspoon of Ajinomoto powder. Cook until the vegetables are slightly tender. Remove the cooked vegetables from the wok and set them aside.

3. 3.Prepare Sauce

   In a separate saucepan, combine 3/4 cup brown vinegar, 1 cup water, 1/2 cup tomato ketchup, 1/2 cup sugar, and 1 tablespoon soy sauce. Cook over medium-low heat, stirring continuously.

4. 4.Thicken Sauce

   Once the mixture starts to thicken and becomes uniform like a sauce, add the cornflour slurry (1 tablespoon cornflour mixed with a little water). Continue whisking until the sauce is thick and smooth. Remove from heat.

5. 5.Combine and Serve

   Reheat the sauce in the wok. Add the previously cooked vegetables and the sliced cucumber to the sauce. Mix well. Serve hot with fried rice or noodles. Don't forget to serve with soy sauce and chili sauce on the side.