Chop up all your veggies, chicken and tofu into bite sized pieces.
Mix 2 cubes of chicken stock with 1/2 cup of water. Add corn flour and mixed it together and set aside.
Heat two tablespoon of oil in a large wok or frying pan over a high heat until it just starts to smoke. Add chicken and stir fry until golden browned. Remove from pan, set aside.
Heat remaining oil in pan; stir-fry tofu till gets golden and combined onion, garlic, ginger, carrot, beans, and corn until softened slightly and golden brown. Return chicken to pan with vegetables and cabbage. Add salt, pepper and chilli according to the taste. Add chicken stocked with cornflour and soy sauce. Cooked for about 3 - 5 minuets until stock get thickened. Remove from the heat and served with steamed rice.
Sri Lankan Rice >