1 tablespoon sunflower oil
150 g (5 1/2 oz) baby corn, halve diagonally
100 g (3 1/2 oz) mange-tout peas or whole green beans, cut diagonally
1 small onion or shallot, sliced thinly
100 g (31/2 oz) beansprouts
1 fresh red chilli, de-seeded and chopped
1 tablespoon grated fresh root ginger or ginger purйe
1 teaspoon light soft brown sugar
3 tablespoons boiling water
2 tablespoons chopped fresh coriander
sea salt and freshly ground black pepper
1. Heat the oil in a wok and stir-fry the corn, mange-tout peas or green beans, and onion or shallot for 3 minutes until softened. Add the beansprouts, chilli and ginger.
2. Dissolve the sugar in the boiling water and stir into the vegetables along with the seasoning. Reheat and cook for a minute or two, then stir in the coriander. Serve immediately.