Mixed mushroom stir-fry

Just 25 minutes from wok to table, this lovely mixed mushroom stir-fry contains two of your 5 a day

Preparation: 15 mins
Cooking: 5-10 mins
Serves: 4

Energy(kcal) 113
Protein (g) 7.0
Fat (g) 4.0
Of which saturates (g) 0.6
Carbohydrate (g) 11.0
Of which sugars (g) 7.4
Fibre (g) 3.4
Salt (g) 1.19

Two of your 5-A-DAY

What you need:

• 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

What you do:

1. 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.
2. 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.

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