Step 1

Carrot: cut in half lengthwise then diagonally sliced 2mm / 1/10" thick

Step 2

Buk Choy (Note 1): Trim base off, then cut leaves off the stem. Cut the stem lengthwise into 1cm / 2/5" wide pieces. Keep leaves separate from stems, they will be cooked at different times.

Step 3

Place cornflour and soy sauce in a bowl and mix until cornflour is dissolved, then mix in remaining Sauce ingredients.

Step 4

Heat oil in a wok or large heavy based skillet over high heat.

Step 5

Add garlic and ginger, stir for 10 seconds. Add onion, stir for 30 seconds.

Step 6

Add carrot, capsicum and stems of buk choy - stir for 1 minute.

Step 7

Add mushrooms, then stir for 2 to 3 minutes until the vegetables are almost cooked.

Step 8

Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables. Don't overcook so they become floppy and limp - they should be just cooked, "crisp tender".

Step 9

Remove from stove and serve over rice (low carb option: cauliflower rice). Garnish with green onions and sesame seeds if using. A big dollop of chilli sauce wouldn't go astray either!