This speedy stir-fry is super easy to make, packed with vegetables and full of flavour. You may wish to pair this with stir fry chicken or pork!
2 tbsp. oil
4 spring onions (scallions), cut into 4cm/1½in lengths
1 garlic clove, crushed
piece fresh root ginger, about 1cm/½in, peeled and grated
1 carrot, cut into matchsticks
1 red pepper, cut into thick matchsticks
100g/3½oz baby sweetcorn, halved
1 courgette (zucchini), cut into thick matchsticks
150g/5½oz sugar-snap peas or mangetout, trimmed
2 tbsp hoisin sauce
2 tbsp soy sauce
Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. Add the courgette and sugar snap peas and stir-fry for a further 3 minutes. Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving.
Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve and enjoy.
Make sure all the food is prepared before you start cooking.
Cut all of the vegetables to a similar size to ensure they cook evenly.