2. Add the ginger, garlic and green chillies and sauté on a high flame for a few seconds.

3. Add the onions and sauté on a medium flame for 1 minute.

4. Add the capsicum and sauté on a medium flame for another minute.

5. Add the broccoli, carrots and baby corn and sauté on a medium flame for 1 minute.

6. Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

7. Make cornflour slurry by adding 1 tbsp cornflour in 1 cup water.

8. Add the cornflour-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.

9. Garnish with spring onion greens and serve immediately with fried rice.