Chili and Cornflower Vegetable Stir-fry

1.Heat the vegetable oil in a large skillet or wok over medium-high heat.

2.Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.

3.Add the sliced onion and cook for 2-3 minutes until it becomes translucent.

4.Stir in the chopped cabbage and sweet peppers, and continue to stir-fry for another 5-7 minutes until the vegetables are tender-crisp.

5.Add the sliced chilies, soy sauce, salt, and pepper, and mix well to combine.

6.In a small bowl, mix the cornflower with 2 tablespoons of water to create a slurry. Pour this into the skillet while stirring continuously to thicken the sauce.

7.Cook for an additional 2 minutes until the sauce has thickened and coats the vegetables evenly.

8.Remove from heat and drizzle with sesame oil before serving.