Two tablespoons vegetable oil
One dried red chilli, cut into slivers, or a pinch of chilli flakes
Four carrots, peeled, halved and cut at an angle into strips about 3 mm (1/8 in) thick
150 to 200g (five to seven oz) tenderstem broccoli, cut in half
100 to 150g (three ½ to five oz) mangetout (snow peas), snap peas or fine beans
One red (bell) pepper, sliced about three mm (one eighth of an inch) thick
Four tablespoons soy sauce
Two tablespoons mirin
One tablespoon light brown sugar
One tablespoon white sesame seeds
Two teaspoons sesame oil
Method: Heat the oil and the chilli in a large frying pan (skillet) or wok over a high heat. When the chilli begins to sizzle, add all the veg and stir-fry for a few minutes, until they begin to tenderise.
Add the soy sauce, mirin and sugar, mix well and cook until the liquid has reduced to a thick glaze. Add the sesame seeds and sesame oil and stir through.
Remove from the heat and leave to cool slightly before serving (it’s better closer to room temperature), or transfer to the refrigerator and eat within five days.