Mushroom Stir-fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 carrots, peeled and sliced on the diagnonal 1/4in thick
• 9 ounces french beans, topped and tailed, then halved crosswise
• 1 -2 red pepper, deseeded and cut into shreds (around 12oz)
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar or 1 tablespoon cider vinegar
• 2 garlic cloves, peeled and finely chopped
• 2 thick slices fresh ginger, peeled and shredded
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds, for garnish (optional)
• vegetable oil, to coat the pan well (around 1 - 2 tbs)
• fresh cilantro, for garnish (optional)

Recipe

• 1 assemble the carrots, beans and peppers in separate piles on individual plates for easy use once the stir-frying starts.
• 2 put the soy sauce and vinegar in one small bowl, the garlic and ginger in another, and the sesame oil in a third.
• 3 toast the sesame seeds in a small frying pan till lightly browned, and mix with a little soy sauce for extra flavour if you like.
• 4 heat a very large frying pan or wok over a high heat. add enough oil to cover the bottom of the pan generously, then add the carrots and stir-fry vigorously, moving the veg non-stop, for 30 secs. put in the beans and continue to fry for 2 minutes now add the peppers and cook for another 2 minutes at this point you can stop stirring long enough to grind in plenty of black pepper.
• 5 now add the mushrooms and the garlic and ginger. turn the heat down a little and stir-fry until the mushrooms are cooked al dente - 1 or 2 minutes.
• 6 pour in the soy and vinegar and mix thoroughly. finally, add the sesame oil.
• 7 serve immediately straight from the pan or transfer to a large bowl, and garnish with cilantro and toasted sesame seeds if you wish. serve with egg noodles or plain boiled rice.