Heat 1 tablespoon Olive oil in a pan over a medium heat. Add 200 g Green beans, 2 Bell peppers, 1 Red onion, 140 g Baby corn and 100 g Mushrooms. Cook for 6 minutes.
Mix together 2 tablespoon Honey, 2 tablespoon low salt soy sauce, 1 tablespoon Fresh ginger, 2 Garlic clove and the juice of 1 Lime.
Once the vegetables have cooked, add the sauce, stir and gently cook for a further 2 minutes.
Notes
Make this vegan by swapping the honey for maple syrup.
You can add any vegetable you like to this, but try to use quick cooking ones.
You can make this gluten free by using a gluten free soy sauce or by using tamari instead of soy. Tamari is thicker than Soy, so use less honey or add a little water.
Add a little sprinkle of sesame seeds and even some chopped cashews over it before serving.
For some spiciness, add some slices of fresh red chilli or a sprinkling of red chilli flakes before serving.
Add a little bit of extra sweetness to this dish by throwing in a small can of pineapple chunks at the same time as the sauce.
If you are using frozen vegetables, you will need to cook them a bit longer until the water that is released has evaporated.