Heat the oil in a wok or frying pan over a high flame. Add the green chillies, broccoli florets, baby corn, capsicum, carrots, spring onion whites and cucumber and stir-fry over a high flame for 2 minutes.
Mix the milk and cornflour paste. Add to the vegetables and cook for 1 minute. If the mixture is too thick, add a little water.
Add the sugar and salt and simmer for a few minutes.
Garnish with the spring onion greens and serve hot with steamed rice.