- 1 tbsp groundnut oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 450g/1lb mixed mushrooms, chopped
- 300ml/½ pint chicken stock
- 1 tbsp finely chopped fresh ginger
- 1 tbsp light soy sauce
- 2 tbsp rice wine
- 1 tbsp tomato purée
- 2 tbsp rice wine vinegar
- 2 tsp cornflour, blended to a paste with a little water
- 2 tbsp sugar
- Heat the oil in a pan over a medium heat. Add the onion and garlic and cook for 3-4 minutes.
- Add the mushrooms and stir-fry for two minutes.
- Add the chicken stock and allow the mixture to simmer.
- Add the remaining ingredients and cook until the sauce has thickened. Serve in warmed bowls.