4 tablespoons vegetable oil,
2 carrots, sliced,
1 courgette, sliced,
4 baby sweetcorn, halved lengthways,
100g/4oz cauliflower florets,
1 leek, sliced,
100g/4oz water chestnuts, halved,
225g/8oz firm tofu, diced,
300ml/10fl oz vegetable stock,
1 teaspoon salt,
2 teaspoons soft dark brown sugar,
such as muscovado,
2 teaspoons light soy sauce,
2 tablespoons dry sherry,
1 tablespoon cornflour,
1 tablespoon chopped fresh coriander leaves, to garnish

• Heat the oil in a preheated wok until it is almost smoking. Reduce the heat slightly, and add the carrots, courgette, sweetcorn, cauliflower and leek. Stir-fry for 2–3 minutes.
• Stir in the water chestnuts, tofu, stock, salt, sugar, soy sauce and sherry, and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
• Blend the cornflour with 2 tablespoons water to form a smooth paste. Stir the paste into the wok, bring the sauce to the boil and cook, stirring constantly, until it thickens and turns glossy.
• To serve, scatter the coriander over the top, and serve immediately.