Make the meatballs

• Mix together the turkey mince, 5 spice powder, finely chopped spring onion, salt and grated ginger in a bowl.
• Form the mixture into small balls about the size of a walnut ( I made 20 meatballs from 500g of turkey mince)
• Heat the oven to 160C
• Heat 2 tsp oil in a wok or saute pan and fry the turkey meatballs until brown on all sides, place the meatballs in an ovenproof dish and place in the oven for 15 minutes to ensure they are cooked through.
• Stir fry the red (bell) pepper, mangetout or sugarsnap peas, baby corn and garlic in the pan until they have taken on some colour and are starting to soften slightly.
• In a bowl mix together the cornflour and rice wine vinegar, then add all the other ingredients and mix well.
• Add to the stir fried vegetables and stir, add a little water if the sauce is too thick. Turn down the heat and cook for 2 minutes to ensure the cornflour starch is cooked out.
• Add the meatballs and coat with sauce.
• Serve with rice or other grains such as quinoa.