I must stress the importance of slicing ingredients finely when stir-frying: not only do they cook correctly, but the overall look is wild – so much movement and colour!
Serve as part of a banquet for 4–6.
Cut carrot and zucchini in half lengthways, then finely slice on the diagonal.
Remove seeds and membranes from pepper and cut into fine slices.
Heat oil in a hot wok until surface seems to shimmer slightly.
Add carrot, tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute.
Pour in soy sauce, vinegar, oyster sauce and sesame oil and stir-fry for a further minute or until vegetables are just tender.
Toss in spring onion, stir-fry for 10 seconds, then remove from heat.
Transfer to a large bowl and serve immediately.