Mushroom and Ginger Stir Fry

15 minute(s)
10 minute(s)
  1. Heat the oil in a large frying pan or wok.
  2. 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.
  3. Mix the stock, vinegar, wine, soy sauce, tomato purée and cornflour all together.
  4. Add the brown mushrooms to the wok, stir well, then pour over the sauce and bring to the boil.
  5. 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
  • 100g/4oz brown mushrooms, torn in half
  • Thread egg noodles to serve