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
- Heat a pan on a high heat and add Rinsun sunflower oil.
- Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat.
- Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes.
- Add the courgette and and stir-fry for a further 3 minutes.
- Toss the ingredients from the centre to the side of the pan and keep the ingredients moving.
- 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.
- Serve with Numi Instant noodles
