Wash and drain the beansprouts.
Soak the mushrooms in warm water for 20 minutes (or according to the pack instructions).
Wash, halve, deseed and chop the peppers.
Peel the carrots, cut into 4-5cm pieces, then thinly slice and cut into fine strips.
Then in fine stripes.
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.
Dry the mushrooms on kitchen paper, then finely chop.
Mix the cornflour with the soy sauce and 3-4 tbsp water until smooth.
Add the oil to a hot wok and stir-fry the carrots and ginger for 1 minute over a medium heat.
Push to the edge of the wok, then stir-fry the peppers, mangetout, onions and mushrooms for 2-3 minutes.
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.