piece fresh root ginger, about 1cm/½in, peeled and grated
1 carrot, cut into matchsticks
1 red pepper, cut into thick matchsticks
1 yellow pepper, cut into thick matchsticks
1 zucchini, cut into thick matchsticks
150g/5½oz green beans, trimmed
1 tbsp mirin
2 tbsp soy free seasoning sauce
1 tsp garlic infused oil - optional
1 tsp Chinese five spice
Serves - 4
Heat a wok on a high heat and add the sunflower oil. Add the ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables.
Add the carrot, red/yellow pepper and stir-fry for 2 minutes. Add the five spice, zucchini and green bean and stir-fry for a further 3 minutes.
Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving.
Add 1 tablespoon water, mirin, garlic infused oil and gluten free soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve with rice noodles or rice.