piecefresh root gingerabout 1cm/½in, peeled and grated
1carrotcut into matchsticks
1red peppercut into thick matchsticks
100g/3½oz baby sweetcorn or tinned sweetcorn
1courgettecut into thick matchsticks
150g/5½oz sugar-snap peas or mangetouttrimmed
2tbsplow-salt soy sauce
Prepare all the vegetables before you start to cook as they cook very quickly. You will also want to boil the kettle and either start cooking the rice first or cook the noodles at the same time as you are cooking the vegetables.
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.