Remove the seeds from the peppers and slice thickly. Cut the pak choi coarsely into strips. Divide the broccoli into florets.

Mix together the soy sauce, wine, honey and stock. Set aside.

Heat the oil in a wok or large deep frying pan. Add the tougher vegetables (broccoli and baby sweetcorn) and stir-fry over a high heat for 30 seconds. Add the water, cover and cook over a high heat for 2 minutes.

Add the quicker cooking vegetables (peppers, mange-tout and spring onions) with the garlic and ginger and stir-fry for 1–2 minutes, until almost tender.

Stir in the pak choi and cook for 1 minute, until all the vegetables are cooked but still retaining some bite.

Pour in the soy sauce mixture, stir-fry for 1 minute and sprinkle with sesame oil.