Vegan cabbage, tomato and spring onion stir-fry

Instructions

1 Heat a wok over a high heat until it starts to smoke, then add the oil. Add the ginger and spring onions and stir-fry for a few seconds to release the flavours. Add the tomatoes, capsicum and cabbage and toss for 3 min, until the cabbage starts to wilt and the capsicum is tender.

2 Add the rice wine or sherry and the stock. Stir in the soy sauce and vinegar, then stir in the blended cornflour. Simmer for a min or so to thicken the sauce, then serve.