Heat the oil in a large frying pan or wok for 1 minute.
Add the ginger and chilli and stir fry for a few seconds.
Add the capsicum, bamboo shoots and zucchini and stir fry for 3 minutes. Add a couple of tablespoons of water if necessary and continue to fry for a further 2-3 minutes until the vegetables are just cooked (they should still be crunchy)
Season and serve immediately.
Serve with some low protein rice.