1.Heat oil in wok, stir-fry ginger, garlic and chilli until fragrant. Add capsicums and corn, stir-fry until tender. Add stock, sauce, sugar and tamarind, stir-fry 2 minutes.
2.Add bok choy, gai lan and mushrooms to wok, stir-fry until greens wilt. Remove from heat, stir in onion and mint.