• 2 tbsp olive oil
  • 175g baby carrots
  • 175g whole baby sweetcorns
  • 175g champignon de paris (button mushrooms)
  • parsley springs tp garnish
  • salt and pepper to taste

Sauce :

  • 2 tbsp cornflour
  • 4 tbsp water
  • 1 large orange (rind and juice)
  • 2 tbsp oyester sauce
  • 1 tbsp sherry vinegar


To make the sauce, just mix all ingredients.

  1. Heat the wok until hot. Add the oil and heat over moderate heat until hot.
  2. Add carrots, sweetcorn and stir fry for 5 minutes, then add the mushrooms and stir fry for 3 to 4 minutes.
  3. Pour the sauce mixture and bring to a boil over high heat.
  4. Salt and pepper to taste. GArnish with parsley springs.

This vegetarian dish makes 4-6 servings.