Heat both the oils in a wok until smoking.
Put in the chilli and ginger, moving them quickly around to flavor the oil. Add the garlic - be careful not to let it burn.
Add the carrot, onion, courgette, mushrooms and beansprouts, and cook over a high heat, moving the vegetables around the oil to ensure they don't stick.
Cook for a couple of minutes only i you don't want the vegetables to lose their crunch! Add a couple of sloshes of soy sauce just before serving with rice or noodles and a crisp salad.
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