1: Slice the courgettes into quarters and then chop diagonally

2: Slice the spring onions diagonally

3; Chop the chilli finely

4: Shred the leaves and the mint

5: Grate the ginger and crush the garlic cloves

6: Lightly toast the sesame seeds

7: Heat a wok over a medium high heat and add the coconut oil

8: When the oil is hot add the vegetables separately stir frying each one for a minute

9: Add the ginger, garlic and chilli and stir fry for one minute

10: Add the shredded leaves and stir fry for 2 minutes until they have wilted

11: Transfer to a large bowl and drizzle with the soy sauce, sesame oil and lemon juice

12: Top with the mint and sesame seeds

13: Serve with brown rice or brown rice noodles

Photo source: www.onegreenplanet.org