• Mixed mushrooms and ginger stir-fry is wonderfully flavourful and also a healthy dinner! The sauce gives a kick to the earthy mushrooms, which are delicious with slightly spicy ginger. A great and wholesome dinner or lunch. 

    Mixed mushrooms and ginger stir-fry

    Serves: 2
    Cooking Time: 25 mins


    • 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



    Heat the oil in a large frying pan or wok. When hot, add the pepper, carrot and broccoli and stir-fry for 2 minutes.


    Add the mushrooms, spring onions, garlic and ginger, and continue to stirfry over high heat until the vegetables are golden, about 3 – 4 minutes.


    Mix together the stock, vinegar, wine, soy sauce, tomato purée and cornflour. Add to the mushroom mixture and bring to a boil. As soon as the sauce has boiled and thickened, remove from the heat and serve hot with the egg noodles.