Vegetable Manchow Soup

I just made vegetable manchow soup for the first time, and I really wish I'd had the energy to do this last week when I had the flu.  It is one of my favorite foods for when I'm under the weather.  I'm mostly well now, but I'm also finishing off my second bowl.  I want to save this recipe (original from Veg Recipes of India) and the minor changes I made for next time.

Ingredients
1/4 cup shredded cabbage
1/4 cup shredded carrots
however many shiitake mushrooms come in a carton (8 oz?), chopped (I don't care how big the carton is -- this is how I cook with mushrooms -- use them all)
1/4 cup green beans, finely chopped (I bought French style green beans from the freezer section and roughly chopped those because it's easy)
1/4 cup (or more) spring onion whites, chopped
half a green bell pepper, chopped
1 tsp finely chopped ginger (or ginger paste)
1 tsp finely chopped garlic (or garlic paste)
1 fresh jalapeno, seeded and chopped (add another for more heat -- 1 yielded a sort of "mild to medium" heat, but one was all I had)
1 tsp rice vinegar
2 tbs soy sauce
1/4 tsp black or white pepper powder (I used white pepper and ground a little fresh black pepper over the vegetables while they were sauteeing because that's what I had)
3 cups vegetable stock (I bought no-salt high-end stuff)
2 tbs corn starch dissolved in 2 tbs water
cilantro leaves, roughly chopped (optional -- the cilantro at the store was sparse and wilted, so alas, I have none, but I would use a fistful of it per bowl next time)
1 tbs oil
salt to taste


Directions
1.  Chop all veggies and keep aside.
2. Heat oil in a soup pot and add chopped chiles, ginger, garlic, and onion.
3. Saute for a minute and then add green beans and mushrooms.
4. Stir fry on medium until mushrooms start to brown around the edges.  I also add a dash of salt and fresh ground pepper here to season the vegetables while they're cooking and help the mushrooms cook out any water they are holding.
5. Add shredded carrots, cabbage, and green bell pepper.
6. Stir fry on medium to high flame for 3 to 4 minutes.
7.  Add soy sauce and black/white pepper.
8. Add vegetable stock.
9. Allow soup to come to a simmer on medium flame.
10.  While soup is heating up, dissolve the corn starch in water.
11. Add corn starch mixture to the soup and stir to thicken.  Add vinegar and turn off heat.  Season to taste.  Serve hot.

[Edited 8/14/2017: To make this soup oil free, heat up a couple spoonfuls of water first and saute the mushrooms in that.  When they've cooked down a little, add the chiles, ginger, garlic, and onion.  Add more water as necessary to prevent sticking, bearing mind that the vegetables will release water as they cook too.  Saute the remaining vegetables, season, then add the vegetable stock and complete the recipe as described above.]