Vegetable stir fry

Ingredients

• 3 tbsplight soy sauce
• 1 tbsprice vinegar
• 2 tspsuperfine sugar
• 2 tspcornstarch
• 2 tsptoasted sesame oil
• 3 tbspvegetable oil
• 1 ozfresh ginger, finely shredded
• 4 clovegarlic, sliced
• 2carrots, sliced on a steep angle
• 10 1/2 ozbroccoli, cut into small florets
• 1red pepper, sliced
• 5 1/4 ozsnow peas
• 8 3/4 ozbok choy, quartered lengthways
• 4scallions, cut into 4cm lengths
• 2 tspsesame seeds, to serve

Method

1. 1

   Stir the soy, vinegar, sugar, cornstarch and sesame oil together with 4 tablespoons of water until the cornstarch has dissolved. Cut every vegetable and set them out in the order they will go into the pan.

2. 2

   Heat a wok or your largest skillet over the highest heat until it is faintly smoking, then add the oil and swirl it round. Add the ginger and garlic and stir for 20 seconds.

3. 3

   Add the carrots and broccoli and stir constantly for 2 minutes, then the pepper and snow peas for another 2, then the bok choy and scallions for 1 minute more. Everything should still be bright and firm.

4. 4

   Stir the sauce again to re-suspend the cornstarch, pour it round the edge of the pan and toss everything for 30 to 45 seconds until it thickens and coats. Serve at once with the sesame seeds scattered over.