Start with rinsing all the vegetables in water nicely. If you prefer, you can even wipe the button mushrooms using a wet cloth so that they are dry & clean.

Nicely cut the mushrooms into fine slices. Grate the carrots, and shred the cabbage. Peel and chop the other vegetables nicely.

Take a medium-sized pan and add sesame oil or butter (of your choice).

Now, put in the finely chopped ginger, garlic and onions. Saute them on a low to medium heat for about 2 to 3 minutes.

Next, into the pan goes the finely chopped French beans. Mix them well and give it a nice stir.

Add the sliced mushrooms and stir-fry the veggies on medium to high heat. Saute them until a slight brownish color appears at the edges of the mushroom.

In the meantime, mix cornstarch and water properly. Save it for later.

Once the mushrooms turn into a golden light brown color, add chopped celery, grated carrots, and shredded cabbage.

Saute these vegetables on a high heat for at least 5 minutes.

Now add vegetable stock of water and mix well.

Add soy sauce and salt. Stir well. Bring the veg peking soup to a boil and let it simmer on medium to low heat.

Before adding the cornstarch paste, stir well and then add it to the veg peking soup because the cornstarch tends to settle at the bottom. Mix again.

Let the soup reach a slightly thick consistency. When it has nicely attained the desired consistency, add vinegar, sugar, and black pepper. Stir well and then coriander leaves as well.

Mix it well for the last time and turn off the heat. Check the taste of the soup and if needed, you can add more spices at this time.

Pour the veg peking soup into soup bowls and garnish it with spring onions and coriander leaves. Serve hot!