Serves: 2

Preparation time: 15 mins
Cooking time: 5-10 mins

Ingredients
10ml/ 2 tsp peanut oil
½ red pepper, deseeded and sliced
1 carrot, peeled and cut into fine sticks
½ cup/ 100g broccoli florets
200g white button mushrooms, sliced
2 spring onions, trimmed and sliced
1 cloves of garlic, crushed
½ tbsp finely chopped fresh ginger
150ml vegetable stock
15ml/ 1 tbsp rice wine vinegar
15ml/ 1tbsp rice wine
10ml/ 2 tsp salt reduced soya sauce
10ml/2 tsp tomato purée
5ml/1tsp cornflour, blended to a paste with a little water
Egg noodles to serve


Method

1. Heat the oil in a large frying pan or wok. When hot add the pepper, carrots and broccoli and stir fry for 2 minutes.
2. Add the mushrooms, spring onions, garlic and ginger and continue to stir fry for 3-4 minutes over a high heat until all the vegetables have taken on some golden colour.
3. Mix the stock, vinegar, wine, soya sauce, tomato puree and cornflour together. Then pour over the liquid and bring to the boil. As soon as the sauce has boiled and thickened, remove from the heat and serve hot with 4 tbsp thread egg noodles.

Nutrition info
Meal Energy (kJ) 1533
Protein (g) 14.0
Fat (g) 6.3
Saturated Fat (g) 0.86
Carbohydrate (g) 48.5
Fibre (g) 12.9

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