Sapphire's Stir-fry
Lily from The Dumping Ground cooks Sapphire's super speedy stir-fry. Follow the instructions below to make it yourself. Make sure you get a grown-up to help.
- 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.