Ingredients

• 2 tbsp sunflower oil
• 4 spring onions
• 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
• cut into thick matchsticks
• 150g/5½oz sugar-snap peas or mangetout
• trimmed
• 2 tbsp hoisin sauce
• 2 tbsp low-salt soy sauce

Directions

• Heat a wok on a high heat and add the sunflower oil. Add the spring onions
• garlic
• ginger and stir-fry for 1 minute
• then reduce the heat. Take care to not brown the vegetables.
• 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 with noodles or rice.