INGREDIENTS

• 1 courgette

• 250g green beans

• 175g baby sweetcorns

• 225g bamboo shoots in can

• 2 inch fresh ginger

• 2 handfuls bean sprouts

• 3 spring onions

• 1 medium carrot

 

Sauce:

• 100ml vegetable stock

• 2 tsp sesame oil

• 2 tblsp cornflour

• 2 tblsp black bean sauce

• 2 tblsp lemon juice

• 2 tblsp dark soy sauce

• 2 tsp black pepper

 

METHOD

1. Mix together sauce ingredients and set aside for use later

2. I use two large frying pans to cook this dish so everything has enough space to cook quickly

3. Chop then green beans diagonally across for longer sliced pieces and place in large bowl, chop the baby corns in thirds lengthways and add to the beans bowl, boil these for 4 minutes

4. While those are cooking chop the mushrooms in thin slices and add to a large frying pan, chop ginger finely and add to pan with mushrooms

5. Grate the carrot, and chop the courgette and bamboo shoots lengthways, add all to the frying pan, add olive oil and fry the vegetables for about 5-7 minutes

6. Drain the beans and baby corn and add to pan along with bean sprouts, chopped spring onions and prepared sauce and cook for a further 2-3 minutes until all vegetables are cooked but still slightly crispy

7. Serve and enjoy!