Mixed mushroom and ginger stir fry

Mixed mushroom and ginger stir fry


For 2

You will need...

  • 10 ml Peanut oil
  • 0.5 Red pepper, deseeded and sliced
  • 1 Carrot, peeled and cut into fine sticks
  • 0.5 cup Broccoli florets
  • 200 g White button mushrooms, sliced
  • 2 Spring onions, trimmed and sliced
  • 1 clove Garlic, crushed
  • 0.5 tbsp Finely chopped fresh ginger
  • 150 ml Vegetable stock
  • 15 ml Rice wine vinegar
  • 15 ml Rice wine
  • 10 ml Salt reduced soya sauce
  • 10 ml Tomato purée
  • 5 ml Cornflour, blended to a paste with a little water
  • Egg noodles to serve

Mixed mushroom and ginger stir fry Method

  1. Heat the oil in a large frying pan or wok. When hot add the pepper, carrots and broccoli and stir fry for 2 minutes.
  2. Add the mushrooms, spring onions, garlic and ginger and continue to stir fry for 3-4 minutes over a high heat until all the vegetables have taken on some golden colour.
  3. Mix the stock, vinegar, wine, soya sauce, tomato puree and cornflour together. Then pour over the liquid and bring to the boil. As soon as the sauce has boiled and thickened, remove from the heat and serve hot with 4 tbsp thread egg noodles.
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