Mixed Mushroom Stir Fry

Preparation:15 mins

Cooking: 5-10 mins

Serves: 4

15ml/1tbsp groundnut oil

1 red pepper, deseeded and sliced

2 carrots, peeled and cut into fine sticks

100g/4oz broccoli florets

250g pack white closed cup mushrooms, sliced

4 spring onions, trimmed and sliced

2 cloves of garlic, crushed

1tbsp finely chopped fresh ginger

300ml/½pt chicken stock

30ml/2tbsp rice wine vinegar

30ml/2tbsp rice wine

15ml/1tbsp light soy sauce

15ml/1tbsp tomato purée

10ml/2tsp cornflour, blended to a paste with a little water

100g/4oz oyster mushrooms, torn in halfthread

egg noodles to serve

Heat the oil in a large frying pan or wok. When hot add the pepper, carrots and broccoli and stir fry for 2 mins. Add the closed cup mushrooms, spring onions, garlic and ginger and continue to stir fry for 3-4 mins over a high heat until all the vegetables have taken on some golden colour.
Mix the stock, vinegar, wine, soy sauce, tomato puree and cornflour together. Add the oyster mushrooms to the wok, stir well, 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 3-4tbsp thread egg noodles.