Start by prepping the veggies. Cut the broccoli florets off the stalk. You can use frozen veg too no problem. Cut the mushrooms into quarters or slice them if you prefer it that way. Cut the zucchini into quarters and the babycorn into chunks.
Heat the olive oil in a wok or frying pan and add the garlic and sauté.
Once the garlic is brown add in the mushroom, broccoli and babycorn since they take the longest time to cook.
Give everything a good mix and cover with a lid and cook on medium heat.
Make sure you lift the lid every minute and check that nothing is sticking or burning.
Once the broccoli and babycorn are tender add the zucchini and cook for a minute or two before adding the miso butter.
Mix everything well and once the miso butter has melted and coated the veggies turn off the heat.
Season with salt and pepper to taste.
Finish with black and white sesame seeds or Furikake seasoning.