Chinese Vegetable Stirfry

Heat the oil in a wok or large frying pan until really hot and the garlic and stirfry for 30 seconds

Add the broccoli florets and stirfry for 3 minutes. Add the sugar snap peas and cook for 2's, then toss in the Chinese leaves or cabbage spring onions and stirfry for a further 2 minutes

Pour on the soy sauce, sherry 2 to 3 tbsp of water and stir fry for a further 4 minutes, until vegetables are just tender. Sprinkle with the toasted sesame seed to serve hot