In a large skillet or a wok, heat oil over high heat. Stir-fry pepper, garlic, lemon grass and ginger. Add the vegetable mix, salt and pepper. Cook stirring occasionally 3 minutes. Add coconut milk, and cook until vegetables are tender. Check seasoning and serve over rice.

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2 Tbsp. (30 mL) extra virgin olive oil 1 small hot pepper, finely chopped (optional) 1 garlic clove, chopped 1 stem of lemon grass, finely chopped or 1 teaspoon (5 ml) zest lemon 1 Tbsp. (15 mL) fresh ginger, chopped 1 bag (500 g) frozen mixed vegetables Salt and pepper to taste 1/2 cup (125 mL) coconut milk As needed cooked rice