About 100g3½oz each asparagus tips, tenderstem broccoli, runner beans, and sugar-snap peas
About 4 tbsp balsamic vinaigrettewe like the one by Marks & Spencer
Handful of chopped fresh parsley
Salt and freshly ground black pepper
Instructions
Heat the oil in a large wok or pan. Add the carrot sticks and stir-fry for a min. Add the asparagus stems, halved lengthways, broccoli, and sliced runner beans. Stir-fry for another min, then add the sugar-snap peas and asparagus tops and fry for a couple of mins.
Stir in the vinaigrette, sprinkle with parsley and seasoning, then serve.
Notes
Use whatever veg you have to hand to make a colourful stir-fry.