Sapphire's Stir-fry

You will need

  • 2 tbsp sunflower oil
  • 4 spring onions, cut into 4cm lengths
  • 1 garlic clove, crushed
  • 1cm piece of fresh ginger, peeled and grated
  • 1 carrot, cut into matchsticks
  • 1 red pepper, cut into thick matchsticks
  • 100g baby sweetcorn, halved
  • 1 courgette, cut into thick matchsticks
  • 150g sugar snap peas or mangetout, trimmed
  • 2 tbsp hoisin sauce
  • 2 tbsp low salt soy sauce
  • To serve: Rice or noodles

Step 1

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!

Step 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. Mix the ingredients from the centre to the side of the wok with a wooden spatula. Keep those ingredients moving!

Step 3

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.

Top Tips

  • 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.

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