Use-up Vegetable Stir-fry

1 tbsp vegetable oil (cold-pressed recommended)

1 onion, in half-moon slices

2 small leeks, thinly sliced

3 cloves garlic, thinly sliced

1 tsp ginger paste

1 red chili, sliced. I leave the seeds in but that’s optional

80 g chestnut mushrooms, sliced

150 g sugar-snap peas

6 cherry tomatoes, quartered

125 g baby sweetcorn

300 g carrot, in thin batons

1/4 Savoy cabbage, shredded with stalk diced small

2 tbsp Mirin rice wine (optional)

2 tbsp soy sauce (I use Pearl River Bridge Dark sauce)

1 (120 g) pack Black Bean or Chow Mein or Oyster & Spring Onion sauce

300/450 g ready-to-wok noodles (2/3 servings)

1 pinch sea salt

1 pinch ground black pepper

1 handful fresh coriander, chopped (to garnish)

Heat the oil in a wok and gently fry the onion for 1 minute, only stirring to avoid sticking. Add the leeks, garlic, ginger and chili and cook for a further 3 minutes or until the ingredients are softened but not burnt, stirring gently but frequently.

Increase the heat, add the rest of the vegetables and stir-fry for 4-5 minutes, or until al dente.

Add the mirin, soy sauce, chosen sauce, stir thoroughly and immediately add the noodles.

Cook for 2 minutes, turning and tossing frequently. Quickly add the seasoning and serve onto warm dishes. Sprinkle on the coriander and enjoy.