In a hot wok add the oil, shallots, ginger and coriander stalks, cook for 1 minute then add the garlic, black pepper and bay leaf, followed by the mix veggies.
Toss and stir-fry for 30 seconds releasing the aroma of the veggies, now add in all the seasoning, coconut sugar, tamari, cane vinegar, marmite making sure all the veggies are nicely coated.
Add the veggie stock as you stir and finish off with