Instructions

1. Thinly slice the onion, carrot, cabbage garlic and ginger.
2. Heat the oil in a wok. When it starts smoking add the onion, carrot and ginger. Stir-fry for 2 minutes, then add the garlic and cabbage. Stir-fry for another minute, then add beans, mushrooms, soy sauce and rice wine. Sir-fry for 5 minutes.
3. Turn down the heat, put a lid on and cook for another 3-5 minutes, until all vegetables are tender.
4. Scatter some sesame seeds on to and drizzle a few drops of toasted sesame oil over it too.
5. Garnish with a coriander leaves and serve.