Veggie teriyaki stir fry

Combine the soy sauce, mirin, rice vinegar, sugar, chicken stock and cornstarch in a container and stir.

Cut about 500 grams, five to six cups, of at least three and preferably five or six vegetables.

Preheat a 12 inch nonstick pan over medium high heat rather than high; a nonstick coating starts to vaporize above 450F.

Add about two teaspoons of neutral oil, then the mushrooms and a strong pinch of salt; toss and cook them alone until coloured and about half their water is gone.

Add another teaspoon of oil, then the carrots, broccoli and baby corn, and toss to combine.

Cover with a round of aluminum foil and leave undisturbed over medium high heat at least a minute, closer to 90 seconds, so the trapped steam raises the temperature while the pan side sears.

After about three minutes in total tip the vegetables into a bowl.

Into the hot pan add two more teaspoons of oil, then the peppers, snap peas and salt; toss, drop the foil lid on and steam fry until softened but still a little snappy.

Add the ginger, garlic and scallions and fry 30 to 60 seconds until fragrant without burning them.

Return the first batch of vegetables and toss to combine.

Add the stir fry sauce, bring to a rapid simmer and reduce about 30 seconds until it coats the vegetables and a spoon leaves a trail.

Serve over rice.