When hot add the pepper,carrots and broccoli and stir fry for 2mins. Add the closed cup mushrooms, spring onions, garlic and ginger and continue to stir fry for 3-4mins over a high heat until all the vegetables have turned a golden colour.
Mix the stock, vinegar, wine, soy sauce, tomato purée and cornﬂour all together.
Add the brown mushrooms to the wok, stir well, then pour over the sauce and bring to the boil.
As soon as the sauce has boiled and thickened up, take of the heat and serve hot with 45-60ml/3-4tbsp thread egg noodles.
15ml/1tbsp groundnut oil
1 red pepper, deseeded and sliced
1 carrot, peeled and cut into ﬁne sticks
100g/4oz broccoli ﬂorets
250g pack white closed cup mushrooms, sliced
5 spring onions, trimmed and sliced
1tbsp ﬁnely chopped fresh ginger
2 cloves of garlic, crushed
300ml 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