Wash, peel and chop the vegetables. Don’t cut the pieces too large. They should all be more or less the same size.
Heat a wok or frying pan and add the vegetable oil. Fry the garlic and ginger for a few seconds and then add the mushrooms, squash, sweet potato, parsnip and the white parts of the chard for 5 minutes.
Add the sauces and stir. Add the pepper. Then add the leek and the green of the chard. Cook for 2 minutes.
Taste to check the seasoning and that everything has cooked. You can add a very small amount of water if needed. Remove from the heat and add the sesame oil, lemon rind and a splash of lemon juice. You can also scatter toasted sesame seeds over the vegetables, if you wish.
Serve the vegetables with couscous or quinoa.