Step: 1/14

Wash and drain the beansprouts.

Step: 2/14

Soak the mushrooms in warm water for 20 minutes (or according to the pack instructions).

Step: 3/14

Wash, halve, deseed and chop the peppers.

Step: 4/14

Peel the carrots, cut into 4-5cm pieces, then thinly slice and cut into fine strips.

Step: 5/14

Then in fine stripes.

Step: 6/14

Wash the mangetout and spring onions.

Step: 7/14

Cut the mangetout into fine strips. Halve or quarter the spring onions lengthways and cut into 3-4 cm pieces. Peel the ginger and cut into fine strips.

Step: 8/14

Drain the mushrooms in a sieve and collect the soaking water.

Step: 9/14

Dry the mushrooms on kitchen paper, then finely chop.

Step: 10/14

Finely chop.

Step: 11/14

Mix the cornflour with the soy sauce and 3-4 tbsp water until smooth.

Step: 12/14

Add the oil to a hot wok and stir-fry the carrots and ginger for 1 minute over a medium heat.

Step: 13/14

Push to the edge of the wok, then stir-fry the peppers, mangetout, onions and mushrooms for 2-3 minutes.

Step: 14/14

Add the beansprouts and stir-fry all together for 1-2 minutes. Pour in the soy mixture and bring to the boil. Season with lime juice and serve garnished with coriander.