Add all the ingredients into a bowl. Mix to combine all the ingredients, being careful to mix just enough to bring them together.

Don't add any extra water - the vegetables will release enough water.

Shape into small balls (approx 1-1 ½ tablespoons per ball). Keep aside.

Deep fry on medium high  in hot oil for 4-5 minutes or until golden brown.

Heat oil in a wok. Add chopped garlic and ginger and sauté until fragrant.

Add celery, onions and green chilli and sauté for 1 - 2 minutes on high flame.

Add water/stock, soy sauce, vinegar and salt. Mix well to combine. Allow to simmer.

Combine corn flour and water in a small bowl and add it to the wok. Stir continuously to ensure the sauce does not become lumpy. Simmer till the sauce thickens and has a glossy look

Once thickened, add the fried vegetable balls and stir to combine.

Add chopped coriander, spring onion greens and whites.

Serve hot along with fried rice or hakka noodles.