Preparation
Wash and drain the beansprouts.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000229/000229_step_1_M.jpg)
Soak the mushrooms in warm water for 20 minutes (or according to the pack instructions).
Wash, halve, deseed and chop the peppers.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000229/000229_step_2_M.jpg)
Peel the carrots, cut into 4-5cm pieces, then thinly slice and cut into fine strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000229/000229_step_3_M.jpg)
Then in fine stripes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000229/000229_step_4_M.jpg)
Wash the mangetout and spring onions.
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.
Drain the mushrooms in a sieve and collect the soaking water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000229/000229_step_5_M.jpg)
Dry the mushrooms on kitchen paper, then finely chop.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000229/000229_step_6_M.jpg)
Finely chop.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000229/000229_step_7_M.jpg)
Mix the cornflour with the soy sauce and 3-4 tbsp water until smooth.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000229/000229_step_8_M.jpg)
Add the oil to a hot wok and stir-fry the carrots and ginger for 1 minute over a medium heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000229/000229_step_9_M.jpg)
Push to the edge of the wok, then stir-fry the peppers, mangetout, onions and mushrooms for 2-3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000229/000229_step_10_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000229/000229_step_11_M.jpg)