Take cornflour, garlic,
1 tsp ginger, and 2 tsps oil in a bowl and mix till well blended.
Add broccoli, snow
peas, carrots, green beans, cauliflower and bokchoy and toss well so that all the vegetables are well coated.
Heat remaining 2 tsps
oil in a large non-stick pan or wok over medium heat. Add the vegetables and saute for 2 minutes, stirring constantly to prevent burning. Add soy sauce and 2 cups water and mix well.
Add onion, salt, and
remaining ginger. Cook until vegetables are cooked yet still crisp.
Transfer into a serving
bowl, squeeze the juice of lemon and serve hot.