Saucy Vegetable Stir Fry

Step 1: Cut the carrot in half lengthwise, then slice it diagonally 2 mm / 1/10 inch thick.

Step 2: Trim the base from the bok choy and separate the leaves from the stems. Cut the stems lengthwise into 1 cm / 2/5 inch wide pieces. Keep the leaves separate from the stems; they will be cooked at different times.

Step 3: Put the cornflour and soy sauce in a bowl and mix until the cornflour dissolves. Stir in the remaining sauce ingredients.

Step 4: Heat the oil in a wok or large heavy-based skillet over high heat.

Step 5: Add the garlic and ginger and stir for 10 seconds. Add the onion and stir for 30 seconds.

Step 6: Add the carrot, capsicum, and bok choy stems. Stir for 1 minute.

Step 7: Add the mushrooms and stir for 2 to 3 minutes, until the vegetables are almost cooked.

Step 8: Add the sauce and toss for 1 minute, until it thickens and turns glossy, coating the vegetables. Do not overcook them; they should be just cooked and crisp-tender, not floppy or limp.

Step 9: Remove the pan from the heat and serve over rice. Garnish with green onions and sesame seeds, if using. Serve with cauliflower rice as a lower-carb option, or add a dollop of chilli sauce if you like.