Asparagus, ½lb (250g), tough ends removed and cut into bite-sized pieces
Sugar snap peas, ½lb (250g), trimmed
Frozen petite peas, 1cup (5oz/155g)
Hoisin sauce, 1tablespoon
Soy sauce, 1tablespoon
Rice vinegar, 1tablespoon
Asian sesame oil, 1teaspoon
Cornstarch (cornflour), ½teaspoon
Canola or peanut oil, 2tablespoons
Leek, 1, white part only, halved, rinsed, and thinly sliced
Fresh ginger, 1tablespoon minced
Steamed rice, for serving
Parboil the vegetables
Bring a large pot of water to a boil. Add the asparagus and sugar snap peas and cook for 2 minutes. Add the frozen peas and cook for 10 seconds. Drain and rinse under cold running water.
Make the sauce
In a small bowl, combine ¼cup (2fl oz/60ml) water and the hoisin sauce, soy sauce, vinegar, sesame oil, and cornstarch. Stir to dissolve the cornstarch.
Stir-fry the vegetables
Heat a wok or large frying pan over high heat until hot and add 1tablespoon of the canola oil. Add the leek and ginger and stir-fry until the leek is tender, about 2 minutes. Add the remaining 1tablespoon canola oil, stir in the asparagus, sugar snap peas, and peas, and stir-fry until heated through, about 2 minutes. Give the sauce a quick stir, add to the pan, and stir until thickened, about 1 minute. Serve with the rice.