Serves 4

½ tsp sesame oil

125g/4oz mushrooms, sliced

1 medium courgette, sliced

1 large carrot, chopped

1 large red pepper, chopped

175g/6oz broccoli florets

125g/4oz bean sprouts

2 cloves garlic, crushed

¼ tsp chilli powder

25g/10z fresh root ginger, peeled and chopped

Sauce

4 tbsp white wine vinegar

2 tbsp cornflour

2 tbsp soy sauce

25g/1oz brown sugar

2 tbsp tomato puree

Heat the sesame oil gently, add the vegetables, garlic, chilli and ginger and cook for several minutes, stirring continually (other vegetables may also be used, such as baby sweetcorn and mangetout). Remove the vegetables into a separate dish.

Make the sauce by combining all ingredients above in a pan and stir until everything combines together.

Replace the vegetables to the pan with the sauce and cook for 3-4 minutes. Serve immediately.