Ask a grown-up to help you 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 so the vegetables don't burn!
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. Mix the ingredients from the centre to the side of the wok with a wooden spatula. Keep those ingredients moving!
Add 1 tablespoon of 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.
- Make sure all the food is prepared before you start cooking.
- Chop all the vegetables to similar sizes to make sure they cook evenly.
- The oil needs to be hot before you start, but then reduced to a medium heat once you start cooking.
Recipe serves 4.