GETTING READY 1) In boiling salted water, blanch french beans for 2-3 minutes and cauliflower for 4-5 minutes separately and then refresh, drain and set aside. MAKING 2) In a wok, heat butter with oil over moderate heat. 3) Add cauliflower, french beans and baby corn and saute for 2-3 minutes. 4) Afterwards, add bean sprouts and ginger. 5) Sprinkle in salt and wine, toss and mix well. SERVING 6) Serve hot.