Ingredients

• 1 carrot

• 175g/6 oz small courgettes

• 175g/6 oz runner or other green beans

• 175g/6 oz baby corn cobs

• 450g/1 lb ribbon pasta such as tagliatelle

• pinch of salt

• 30ml/2 tbsp corn oil, plus extra for tossing the pasta

• 1cm/1/2 in piece fresh root ginger, peeled and finely chopped

• 2 garlic cloves, finely chopped

• 90ml/6 tbsp yellow bean sauce

• 6 spring onions, sliced into 2.5cm/1 in lengths

• 30ml/2 tbsp dry sherry

• 5ml/1 tsp sesame seeds

Serves 4

Method:

1. Slice the carrot and courgettes diagonally into chunks. Slice the beans diagonally, then cut the baby corn cobs diagonally in half.

2. Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Drain, then rinse under hot water. Toss in a little oil.

3. Heat 30ml/2 tbsp oil until smoking in a wok or frying pan and add the ginger and garlic. Stir-fry for 30 seconds, then add the carrots, beans and courgettes.

4. Stir-fry for 3-4 minutes then stir in the yellow bean sauce. Stir-fry for 2 minutes, add the spring onions, sherry and pasta and stir-fry for a further 1 minute until piping hot.

5. Sprinkle with sesame seeds and serve immediately.