Instructions: Cut the yellow and red bell peppers, carrot, zucchini, and fennel into very thin slices. Cut the onion into quarters and then cut each quarter in half. Slice the snow peas diagonally to create the maximum surface area.

Heat the oil in a preheated wok until it is almost smoking. Lower the heat slightly, add the garlic and ginger, and stir-fry for 30 seconds. Add the onion and stir-fry for a further 30 seconds. Add the bell peppers, carrot, zucchini, fennel, and snow peas to the wok and stir fry for 2 minutes. Add the bean sprouts to the wok and stir in the sugar, soy sauce and stock.

Reduce the heat to low and simmer for about 1-2 minutes, until the vegetables are tender and coated in he sauce. Transfer the vegetables and sauce to a serving dish and serve immediately.

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