The vegetable stir-fry comprised red pepper, yellow pepper, red onion, bean sprouts, two varieties of green cabbage, chopped carrot, sweetcorn.
Add the vegetables to a wok with sunflower oil at a high heat, and stir for a couple of minutes. Then turn down the heat and add the chicken pieces. Stir together for another couple of minutes.
Decant the stir-fry onto a plate with a spiral of dark soy sauce, and a dusting of white pepper.