Ingredients
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 vegetable 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 half
thread egg noodles to serve
Method
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 45-60ml/3-4tbsp thread egg noodles.