Stir-fry Vegetables

March is National Nutrition month and so we are kicking it off with something nutritious and easy to make. For those who are health-conscious this would be a delicious substitute for lunch or dinner.

This recipe serves 4.

• 2 tablespoons Rinsun sunflower oil 
• 4 spring onions cut
• 1 garlic clove, crushed
• Ginger peeled and grated
• 1 carrot cut into strips
• 1 red pepper cut into strips
• 100g baby sweetcorn, halved
• 1 zucchini, cut into strips
• 2 tbsp low-salt soy sauce

1. Heat a pan on a high heat and add Rinsun sunflower oil. 
2. Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat. 
3. Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. 
4. Add the courgette and and stir-fry for a further 3 minutes. 
5. Toss the ingredients from the centre to the side of the pan and keep the ingredients moving.
6. Add 1 tablespoon of water and soy sauce and cook over a high heat for a high heat for a further 2 minutes or until all the vegetables are cooked but not soft.
7. Serve with Numi Instant noodles