Heat a wok on a high heat and add the oil. Add the ginger and stir-fry for one minute.
Add the carrots, red pepper and garlic infused oil and stir-fry for 2 minutes. Add the zucchini and and stir fry for a further 3 minutes.
Add the maple syrup, vinegar and gluten free soy sauce with a tablespoon of water and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve with rice noodles or rice.