Indo - Chinese vegetable in sour sauce

Ingredients:
2 cups vegetables (tomatoes, onions, baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces
1/2 cup paneer cubes, saute in a tsp of oil for 3 mts
1-2 finely chopped green chilli
1 tsp grated ginger
1 1/2 tsps light soya sauce
1 tbsp vinegar
1 tbsp brown sugar
1 tbsp tomato ketchup
2 tbsps tomato puree
1 tbsp cornflour
1 1/4 cups water
salt to taste
1 1/4 tbsps sesame oil or peanut oil
2 tbsps finely chopped spring onion stalks

Heat oil in a large wok and once the oil is piping hot, add the green chillis and grated ginger and stir fry on high for a few seconds.
Add the chopped vegetables (except tomatoes) and stir fry on high for 4-5 mts, constantly tossing them.
Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, tomato puree and vinegar. Combine well and cook for 2 mts.
Add the tomato quarters and sauteed paneer cubes and stir fry till the spices coat the vegetables and paneer well, for two mts. Keep stirring constantly lest it burns.
Add water and salt and cook on high till the water reduces to half its quantity. Combine a little water to the cornflour such that there are no lumps and slowly add to vegetables, stirring constantly.
Keep stirring till the sauce thickens and turn off heat. Garnish with spring onion greens and serve hot with noodles or fried rice.