Wash and clean all the vegetables. Peel garlic and chop it finely.
Slice the mushrooms, cut bell pepper in juliennes, and chop tomato and cabbage. Peel dudhi and grate it. Heat oil in a wok; put chopped garlic, spring onion, mushrooms, bean sprouts, cabbage grated dudhi and stir fry them.
Add bell peppers, salt and pepper, mix well. Add vegetable stock and bring it to boil. Garnish it with chopped spring onion greens and serve hot.
This recipe is rich in fibre and helps lower hunger pangs.