In a wok or very large frying pan or very large short-sided pot, heat coconut oil until shimmering.
Add garlic and ginger and stir-fry for one minute until lightly golden brown.
Add vegetables and stir-fry continuously.
Sprinkle mixture with vinegar and oil before stirring well and continuing the last few minutes of cooking.
Don’t overcook (especially if you will keep leftovers). Vegetables should be crunchy.
Serving Size 2 servings