1. In a wok heat the chicken broth. Give it a boil.
2. Add all the vegetables along with the celery, garlic and spring onions.
3. Cover and cook on a medium flame till the vegetables are done but crunchy.
4. Add salt and white pepper powder.
5. Add the soy sauce to the dissolved corn flour and add to the vegetables. Mix well.
6. It becomes like a thick soup. Add vinegar.

To Serve:
Place some steamed rice in a bowl and pour the vegetables on it. Serve hot.

N.B:

1. Instead of chicken broth, one can also use Maggi chicken cubes.
2. Add hot water to the cubes to make a broth.
3. One can also add some boiled chicken pieces and prawns along with the vegetables.