First, take a few broccoli florets, 3 pieces of baby corns (cut diagonally), about 12 pieces of green beans (cut into long diagonal pieces), and 1 piece of carrot (medium sized, cut in triangular shape) on a plate. Wash them nicely and keep aside. Also, dice one green bell pepper (medium sized), ½ of yellow bell pepper and ½ of red bell pepper along with a small portion of cabbage, also diced in triangular shape after washing them nicely. Keep them on a plate aside. (Pro tip: Instead of broccoli, you may use cauliflower florets as well to make the dish. I have cut the vegetables in different shapes. You can be more innovative than me).

Also take 3 pieces of green onion leaves (cut into long pieces) and 1 piece of onion (medium sized, diced) in different bowls and keep them aside.

Now, heat some water in a pan to blanch the pieces of carrots, beans, broccoli and baby corns. Put 1 tsp of salt in it. Then, put the veggies in the water and let it boil for about 2 minutes, not more. (Pro tip: Do not boil the vegetables for too long at this stage, or else it will lose its desired crunchiness).

While the vegetables are boiling, take some cold water in a separate bowl and put a few ice cubes in it. When done, take the blanched vegetables out from the hot water and put them in ice water immediately. Let it rest for about a couple of minutes. Now, use a strainer to drain the water and keep the vegetables aside.

Now, heat a dry pan on a low to medium flame and put 1 tbsp of white sesame seeds (til) in it when hot. Roast them lightly. Transfer them immediately onto a plate when done and keep it aside to end the cooking process.

Now, heat 1 tbsp sesame oil in the pan on a medium flame. When the oil is hot, fry 1 tbsp of finely chopped garlic for about 20 seconds or so. Then, add finely chopped pieces of ½ tbsp of ginger and one green chili. Fry them for another 20 seconds or so.

Then, add the diced onions and sauté them for about half a minute until they turn translucent.

When the onions turn slightly translucent, add the diced bell peppers and cabbage to it. Turn the flame to high and sauté the vegetables for about a minute.

Now, add the blanched vegetables to it. Sauté all vegetables on a high flame for another minute.

Then, add ½ tsp of white pepper powder, 1 tbsp of soy sauce, and ½ tsp of salt to the veggies and mix them all very nicely. (Pro tip: If you do not have white pepper powder at home, you can use black pepper powder in its place).

Now, add 1 tsp of green chili sauce and ½ tbsp of white vinegar to it and mix nicely. (Pro tip: If green chili sauce is not available, you may use red chili sauce instead. You may even use both depending on your taste preference. Also, in place of white vinegar, you can use an equal amount of lemon juice in the dish).

Finally, add the green onion leaves and give it a nice mix. Fry them for a few seconds. The vegetable stir fry is done. Switch off the gas stove and transfer it onto a serving bowl. (Pro tip: Do not fry the veggies for too long after adding the green onion leaves as these will burn quickly and make the dish taste bitter).

Your tasty and healthy vegetable stir fry is ready to enjoy. Finally garnish it with the roasted sesame seeds and serve hot.