Prep your ingredients: Before you turn on the heat, have all your vegetables chopped and measured. This stir-fry comes together fast, and you won't want to be scrambling to chop an onion while something burns. The cottage cheese should be drained slightly in a fine-mesh sieve for five minutes to remove excess liquid — you'll notice it looks thicker and less watery.

Heat the pan: Place a large frying pan or wok over high heat and add the olive oil. Wait until the oil shimmers and you see the faintest wisp of smoke rising — that's your cue that the pan is hot enough to sear, not steam, the vegetables. The sizzle when you add the first ingredient should be immediate and satisfying.

Sauté the aromatics: Toss in the diced onion and stir constantly with a wooden spoon for about two minutes. The onion should turn translucent and release a sweet, fragrant aroma. Add the minced garlic and cook for another 30 seconds, until you can smell that pungent, earthy warmth — be careful not to let it brown too much, as burnt garlic turns bitter.

Cook the firm vegetables: Add the bell pepper strips and julienned carrots. Spread them in a single layer and let them sit undisturbed for a minute to develop a slight char on one side. Then stir-fry vigorously for three to four minutes. The peppers should soften but still have a slight bite, and the carrots will turn a deeper orange as they cook.

Add the frozen vegetables: Tip in the thawed broccoli and frozen peas. Stir everything together and cook for another three minutes. The broccoli will turn a vibrant, bright green, and the peas will release a gentle steam. You should hear a steady sizzle throughout — if it goes quiet, the pan has cooled down and you need to increase the heat.

Create the sauce: In a small bowl, whisk together the soy sauce, toasted sesame oil, ground ginger, and black pepper. Pour this mixture over the vegetables and stir well to coat every piece. The colour of the vegetables will deepen, and a glossy sheen will appear. Let it bubble for one minute until the sauce thickens slightly and clings to the vegetables.

Fold in the cottage cheese: Reduce the heat to medium-low. Gently spoon the drained cottage cheese over the stir-fry and fold it in with a soft, sweeping motion. You want the cottage cheese to warm through but not break apart completely — it should remain in small, soft curds throughout the dish. After two minutes, the cottage cheese will look creamy and slightly melted, and the whole pan will smell nutty and savoury.

Finish and serve: Remove the pan from the heat. Sprinkle with sliced spring onions and sesame seeds. The final dish should be colourful, with pops of green, orange, red, and white. Spoon it into bowls immediately, or let it cool completely if you're portioning it for meal prep.