Combine all the ingredients for the sauce in a medium sized mixing bowl.

Chop all the ingredients for the stir fry and have them ready to go.

Heat your wok over a medium high heat with the oil. Once the oil is shimmery, add half the spring onion greens and cook for a minute or until bright green.

When adding vegetables and tofu, consider how sturdy they are and how long they will take to cook, adding the sturdiest first. So, I added carrots first, followed by broccoli, red capsicum, Chinese broccoli, tofu and finally water chestnuts.

If the stir fry starts to stick, add a splash of the sauce at a time. Somewhere between the red capsicums and Chinese broccoli, add the grated ginger. This will give it enough time to cook and mellow in flavour but not burn.

Once you’ve added all the veg, pour the rest of the sauce in. Keep the heat high and toss the vegetables for a few minutes to allow them to absorb the flavours.

Add the slurry and stir thoroughly to combine. Within a few minutes, the sauce should have thickened to the point that it coats the back of a spoon.

Remove the stir fry from the heat and drizzle over some toasted sesame oil. Finish with the remaining chopped spring onion greens and toasted sesame seeds, if you’re using them.