Stir fry vegetables

Ingredients:

• 250g medium egg noodles or boiled rice to serve
• 1 tbsp tomato purée
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 tbsp sunflower oil
• small piece of ginger, peeled and grated
• 8 mushrooms sliced
• 3 carrots sliced
• 2 peppers thinly sliced
• I onion chopped
• 8 florets of cauliflower
• 8 florets of broccoli

Method:

• STEP 1

 Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.

• STEP 2

Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables, then stir-fry for 5 - 10 mins until cooked. Add the sauce and cook for a further 2-3 mins until everything is piping hot.

• STEP 3

Serve on a bed of boiled rice or noodles.