Stir Fried Summer Veggies with black bean sauce

I have been away for a few days and with the kids at home from uni the cupboards in my kitchen were  looking rather bare. To tired to trail out to the shops I went in search for some sustenance in the garden. The weeks of toiling in the garden in the spring had paid off. I picked a handful of  sugar snap peas, a few leaves of spinach and some courgette flowers. Within ten minutes I had the makings of a delicious supper.

1 handful of sugar snap peas, spinach, courgette flowers, cherry tomatoes, halved and a couple of broccoli spears
1tbsp black bean sauce
1-2 teaspoons of light olive oil and a little  salt and freshly ground black pepper
Heat a teaspoon or two of light olive oil in a wok until it starts to smoke. Chop the stems of the broccoli into 1cm pieces then add the peas, broccoli stems and spears to the wok and toss for a couple of minutes in the wok before adding the rest of the vegetables. Season with a little sea salt and black pepper and stir fry for another two -three minutes before adding  a tablespoon of black bean sauce. Remove from the heat and mix well so that all the vegetables are coated in the sauce. Serve with a large glass of chilled white wine. Enjoy.