2 tablespoons rapeseed oil
2 carrots, cut into match-stick pieces
½ cup fine green beans
7 ounces of corn, cooked and drained
3 cups of pak choi, cut into thin strips
1 cup of bean sprouts
2 cups of fresh chopped tomatoes (in sauce from can)
2 tablespoons soy sauce

Heat the oil in a wok and add the carrots and green beans. Stir fry for about 3 minutes. Add the corn and pack choi and stir fry for a further 2 minutes. Now add the bean sprouts and stir fry for a further 1 minute. Add the tomato sauce and soy sauce and mix well. Reduce heat and cook for approximately 4 minutes, stirring regularly. Serve immediately.