Instructions

1. Finely chop the onion and garlic.
2. Thinly slice the onion.
3. Chop the carrot, aubergine and baby corn. Cut each green bean into 3 pieces.
4. Heat the vegetable oil in a wok and stir-fry the onion for a couple of minutes.
5. Add the ginger and garlic, stir for a few seconds, then add all the chopped veggies, except the kale & green beans.
6. Stir-fry for a minute, then add the soy, rice vinegar, mirin, sesame oil and oyster sauce, if used. Stir-fry for 3 minutes, then add some water and put a lid on. Turn down the heat and let the veggies steam.
7. When the vegetables are tender, add the kale & green beans and cook, under cover, for another 3 minutes or so.
8. Serve warm, with sesame seeds scattered on top.