Mix together cabbage, carrot, cauliflower, ⅓ of the green chilies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 teaspoons soy sauce well.
Shape the mix into small balls; roll in corn flour and deep fry till golden and crisp.
Meanwhile, heat 1 tablespoon of oil in a non-stick pan.
Add remaining ginger, garlic and green chilies, celery, remaining soy sauce and sauté.
Dissolve corn flour in 2 tablespoons of water.
Add vegetable stock to the pan and simmer for 1-2 minutes.
Add corn flour mixture, pepper powder, vinegar and sugar and mix well.
Drain the vegetable balls and add to the sauce and mix well. Switch off the heat.
Add half the spring onion greens and mix.
Transfer into a serving dish and serve hot garnished with remaining spring onion greens.