Serves 4

What you need:
1 bunch spring onions, thinly sliced
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
1 yellow pepper, deseeded and thinly sliced
4 field mushrooms, thinly sliced
75g/3oz mange tout
75g/3oz french beans
75g/3oz broccoli florets
½ head pak choi, shredded
1 bunch asparagus
175g/6oz diced bean curd
250ml/9fl oz vegetable stock

Dressing:
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 tablespoon sweet chilli sauce
1 teaspoon sesame seeds, toasted

What you do:
Steam the vegetables over lightly seasoned vegetable stock for 3 minutes. In a non-stick pan, sear the bean curd on all sides until golden brown. Combine all the dressing ingredients together. Remove vegetables from the steam, add the bean curd and apply the dressing liberally, then serve.

Ray Byrne, Wineport Lodge, Westmeath. 2003