Mushroom Stir-Fry

READY IN: 30mins


  • 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)


  • Assemble the carrots, beans and peppers in separate piles on individual plates for easy use once the stir-frying starts.
  • Put the soy sauce and vinegar in one small bowl, the garlic and ginger in another, and the sesame oil in a third.
  • 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.
  • 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.
  • 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.
  • Pour in the soy and vinegar and mix thoroughly. Finally, add the sesame oil.
  • 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.