Everyday stir fried vegetables in wraps

This is simple and can be made with a variety of vegetables. Here is a version I made yesterday:

Serves 2.5

Ingredients

3 carrots, sliced thinly
1 red onion, chopped
2cm piece of ginger, peeled and chopped finely
Chunk of broccoli stem and a few of the florets (about half the head is fine)
Half a head of cabbage shredded - you can include most of the stem as long as its not too woody
About 8 mushrooms chopped roughly
4 cloves of garlic, finely chopped
Rapeseed oil and sesame oil
4 flour tortillas
Natural yogurt and sweet chilli sauce.

Heat the about a tablespoon of the oil in a wok. Next add the chopped vegetables one type at a time allowing them to heat up before you add the next batch. This prevents the whole lot getting steamed as the temperature of the wok gets reduced too much when you overload it. Toss the vegetables to prevent them sticking. Tossing them is also less likely to break them up than using a wooden spoon to stir.
Keep the heat high and toss the vegetables every few seconds for about 10 minutes or until all of the vegetables are cooked.
Turn the heat off. Add some soy sauce and mix the whole lot up.
Serve with flour tortillas - 2 per person is plenty.
Place a tortilla on your plate, spread a line of natural yogurt across the diameter. Do the same with the sweet chilli sauce. Wrap the whole lot up and enjoy.