Begin by preparing all your vegetables: slice the ginger and red bell pepper, separate the broccoli into florets, slice the fennel, quarter the zucchini, and chop the garlic.
Place your wok or large skillet over medium-high heat and allow it to heat up for a minute or two.
Pour in about 2 tablespoons of your chosen cooking oil and swirl it around the pan.
Add the ginger and garlic to the hot oil and stir-fry for about 30 seconds or until fragrant.
Start by adding the carrots and broccoli, stir-frying for 2-3 minutes until they begin to soften.
Add the red bell pepper, fennel, zucchini, and mushrooms, continuing to stir-fry for an additional 3-4 minutes until tender-crisp.
Drizzle in the soy sauce and stir well to coat all the vegetables, cooking for another minute.
Remove from heat and transfer to a serving dish. Enjoy hot!
