Has your passion for vegetables faded lately? This lively stir-fry will make the sparks fly again! Fresh, crisp broccoli, bright red capsicum and tender baby corn are flash-fried with tantalising Asian seasonings for a speedy side dish.
Combine 1/4 cup stock, soy sauce, cornflour and chilli paste, if using, in a small bowl until smooth. Set aside. Crush the garlic cloves by smashing with the side of a knife; peel.
Coat a large nonstick wok or deep frying pan with nonstick cooking spray. Add the oil and set the wok over high heat until hot but not smoking. Stir-fry the ginger and garlic until fragrant, about 1 minute. Remove with a slotted spoon and set aside.
Add the broccoli to the wok and stir-fry just until it begins to soften, about 4 minutes. Transfer to a bowl. Add the corn, red capsicum and water chestnuts and stir-fry just until they begin to soften, about 3 minutes. Return the broccoli to the wok and add the remaining stock.
Cover and cook until the vegetables are crisp-tender, about 3 minutes. Whisk the cornflour mixture again and add to the wok with the ginger and garlic. Stir-fry until the sauce thickens and boils, about 1 minute. Sprinkle with sesame seeds and serve.
Stir-frying is a fast, easy and healthy way to cook, but it pays to be prepared. Cut up and measure all ingredients before you heat the wok. Make sure all vegetables are cut into similar-size pieces so they cook evenly. Stir-fry vegetables with similar cooking times together. Most of all, don't crowd the pan: If you add too many vegetables, they will steam rather than fry, and they'll end up soggy.