Ingredients:

2 tbsp finely minced garlic

1 tsp finely minced ginger

1/4 cup spring onions, finely chopped

1 finely chopped green chilli

2 1/2 cups vegetables (tomatoes, baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces

1 tsp red chilli paste

1 tsp light soya sauce (optional)

1/2 tbsp vinegar

1 1/2 tsps brown sugar

2 tbsps tomato ketchup

1 1/2 tbsp cornflour

1 1/2 cups water

salt to taste

1 1/2 tbsps sesame oil or peanut oil

Method

1. Heat a tbsp of sesame oil in a large wok and once the oil is piping hot, add the minced garlic and ginger stir fry for half a minute.

2. Add the chopped spring onion whites and green chili stir for a few seconds. Add the chopped vegetables (except tomatoes) and stir fry on high for 4-5 minuts, constantly tossing them.

3. Reduce to medium heat and add the red chili paste, brown sugar, soya sauce, tomato ketchup and vinegar. Combine well and cook for 2 mts.

4. Add the tomato quarters and stir fry till the spices coat the vegetables well for about a minute or two. Keep stirring constantly lest it burns.

5. Add water and salt and cook on high till the water reduces to half its quantity. Combine a little water to the cornflour such that there are no lumps and slowly add to vegetables, stirring constantly.

6. Keep stirring till the sauce thickens and turn off heat. Garnish with spring onion greens and serve hot with noodles or fried rice.