Reserve the chopped greens of the spring onions for garnishing.
Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.
Add spring onion, green capsicum, refined flour and one-fourth cup of cornflour.
Shape into lemon sized balls.
Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown.
Drain and place on an absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic briefly.
Add green chillies. Stir-fry briefly.
Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock and bring to a boil. Stir in cornflour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously.
Add fried vegetable balls, vinegar and mix well. Serve hot, garnished with spring onion greens.