Mixed mushrooms and ginger stir-fry – Food & Home Magazine

Ingredients

• 10ml (2 tsp) peanut oil
• ½ red pepper, seeded and sliced
• 1 carrot, peeled and julienned
• 100g (½ cup) broccoli florets
• 200g white button mushrooms, sliced
• 2 spring onions, trimmed and sliced
• 1 garlic clove, crushed
• 2,5ml (½ tsp) fresh ginger, finely chopped
• 150ml vegetable stock
• 15ml (1 tbsp) rice wine vinegar
• 15ml (1 tbsp) rice wine
• 10ml (2 tsp) low-salt soy sauce
• 10ml (2 tsp) tomato purée
• 5ml (1 tsp) cornflour, blended to a paste with a little water
• cooked egg noodles, to serve