MAKE IT YUMMI

‍

Prep all the vegetables before you start so the cooking can move quickly once the pan is hot. Cut the red peppers and white onions into chunky squares, halve the baby corn if they are large, and slice the mushrooms.

‍

Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Add the onions, red peppers, baby corn, and mushrooms. Stir-fry for 3 minutes until they start to soften and pick up colour while still keeping some bite.

‍

Add a little more oil if needed, then add the sugar snap peas to the pan. Stir-fry for about 1 minute so that the sugar snap peas stay bright, sweet, and crisp.

‍

Add the Black Pepper Sauce and toss over medium-high heat for 4 to 5 minutes until the sauce reduces, turns glossy, and caramelises around the vegetables.

‍

Serve hot as a side or spooned over rice or noodles.