Vegetable Stir-fry Serves 4 FOR THE BASE MIX 4 green onions, trimmed and finely sliced 3⁄4-in (2-cm) piece of fresh ginger, peeled and very finely chopped 1 garlic clove, peeled and finely chopped 1 chile (optional), seeds removed if it is a hot one FOR THE VEGGIES 1 red bell pepper, deseeded and cut into slices 2 carrots, cut into matchsticks or slices 1 medium zucchini, cut into matchsticks or slices a handful of snow peas, tops trimmed a handful of baby corn, sliced in half lengthwise COOKING AND FINISHING OFF 2 tbsp vegetable oil 2 tbsp water 2 tbsp soy sauce 1 tbsp sesame seeds, for sprinkling 2 tbsp chopped cilantro (optional) 1 Once you have chopped all your base mix ingredients put them into a bowl together. Place all your vegetables in another bowl, so that they are all ready to go. 2 Heat the oil in a wok or really large frying pan over high heat. 3 Add the base mix and stir over the high heat for 30 seconds; it will smell amazing. 4 Toss in the vegetables and stir over the heat for about 2 minutes. Add the water; be careful, as you'll have an impressive puff of steam. Stir for a couple of minutes longer until your vegetables are just cooked. 5 Take the wok off the heat and add the soy sauce.

6 Tip everything into a serving bowl and sprinkle over the sesame seeds and chopped cilantro.