Veggie Stir Fry |Recipe of the Week

Veggie Stir Fry

Ingredients

• 2 tbsp sunflower oil
• 4 spring onions, cut into 4cm/1½in lengths
• 1 garlicclove, 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

Method

1. 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.
2. 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.
3. 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.

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