Babycorn and mushrooms
4 tbsp oil
2 spring onions, sliced and washed
175g babycorns, washed and sliced lengthways
1 tbsp ginger, grated
200g speciality mushrooms, washed and sliced
1 tsp Wonder Wok
3 tbsp light soya sauce
Half tbsp dark soya sauce
1 tsp rice wine vinegar
2 tsp cornflour
Sesame seeds to serve
Bring the oil to heat on medium high in a wok. When it’s hot, add the sliced white parts of the spring onions, then the babycorn and ginger and sauté for five minutes until soft.
Next add the mushrooms and the Wonder Wok blend and stir for a couple of minutes until soft. Meanwhile, whisk the soya sauce, vinegar and cornflour together. Pour it in and bubble for a minute until the sauce thickens.
Serve on a bed of noodles or steamed white rice with the remaining spring onions and scattered sesame seeds.