This is what I made yesterday:

Sweet-and-sour Veg

2 Purple rare-breed carrots
1 Red capsicum
1 courgette
3 small red onions
2 cloves garlic
25mm ginger root
Soya sauce (Kikkoman)
Damson jam
1 lemon
Olive or sunflower oil

Squeeze the lemon, add soya sauce and dissolve the jam in it.

Chop the carrots, courgette and capsicum into 5mm strips. Chop the onions similarly, slice the garlic and ginger into chopstick- friendly pieces.

Heat the oil to hot and drop in the garlic, ginger and onions. Stir fry half a minute or so. Add the rest of the veg, and stir fry until the carrots start to droop a bit. Pour in the sauce mixture, cook all together 2 minutes.

Served with mixed Camargue red and black wild rice and an inordinate quantity of red Rioja.

You can use ordinary onions and carrots and blue wine if the red theme gets a bit much.