Wash, chop, weigh and prep everything. Have all your ingredients laid out, ready to hand. Taking 10 minutes to do this now saves lots of time and stress during cooking.
Boil 1/2 litre water in a kettle and pour over the broccolli and green beans in a saucepan. Bring back to boil for 2 minutes. Drain and set aside.
Whilst the greens are boiling heat a wok on medium heat and once hot add 1 Tbsp toasted sesame oil and swirl to coat pan.
Add the onions and stir fry on a medium heat for 5 minutes, stirring frequently.
After 5 minutes add the peppers, stir to combine and fry for a further 5 minutes.
Into the peppers and onions add the garlic, stock cube and Chinese 5 spice powder and stir thoroughly for 1 minute until fully coated.
Add the carrots and mange tout and once stirred through fry for 1 minute.
Add the mushrooms and continue to fry for 2 minutes.
Whilst the mushrooms cook add the Linda McCartney shredded duck to a seperate frying pan and dry fry on medium heat for 1 minute.
After 1 minute add the hoisin sauce to the duck, reduce the heat to low and fry for a further minute until the sauce is heated through.
Add the drained, par boiled green beans, broccoli and sweetcorn to the wok with the other vegetables and stirfry for 1 minute.
Microwave the rice and add to the veggies.
Finish with the soya sauce and stir everything thoroughly to incorporate.