Hoisin sauce gives a lovely salty-sweet flavour to a stir-fry you can whip up in minutes.
Each serving provides 103kcal, 3g protein, 7g carbohydrate (of which 7g sugars), 6g fat (of which 0.7g saturates), 3.5g fibre and 1.4g salt.
Heat a wok on a high heat and add the oil. Add the spring onions, garlic, ginger and stir-fry for one minute. Add the carrots, red pepper and baby sweetcorn and stir-fry for 2 minutes.
Add the courgette and sugar snap peas or mangetout and stir fry for a further 3 minutes.
Add the hoisin and soy sauce with a tablespoon of water 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.
