Mushroom and broccoli stir fry recipe
 A quick and simple vegetable stir fry, perfect for midweek meals. 3–4 tbsp vegetable or groundnut oil2 large garlic cloves, chopped2cm/¾in piece fresh root ginger, peeled and julienned1 onion, thinly sliced300g/10½oz tenderstem broccoli, trimmed and each spear cut into 2–3 pieces350g/12oz mushrooms, such as lion's mane, king oyster and shiitake, sliced or halved depending on size½ tsp chilli flakes2 tbsp soy sauce4 tbsp black bean sauce2 tbsp dry sherry or Chinese Shaoxing rice wine2 tsp cornflour mixed with 4 tbsp water400g/14oz fresh egg noodles200g/7oz beansprouts4 spring onions, sliced on the diagonalsmall handful or fresh coriander, roughly chopped 3–4 tbsp vegetable or groundnut oil 2 large garlic cloves, chopped 2cm/¾in piece fresh root ginger, peeled and julienned 1 onion, thinly sliced 300g/10½oz tenderstem broccoli, trimmed and each spear cut into 2–3 pieces 350g/12oz mushrooms, such as lion's mane, king oyster and shiitake, sliced or halved depending on size ½ tsp chilli flakes 2 tbsp soy sauce 4 tbsp black bean sauce 2 tbsp dry sherry or Chinese Shaoxing rice wine 2 tsp cornflour mixed with 4 tbsp water 400g/14oz fresh egg noodles 200g/7oz beansprouts 4 spring onions, sliced on the diagonal small handful or fresh coriander, roughly chopped Method In a wok over a high heat add the oil, garlic and ginger and stir fry for 20–30 seconds until fragrant. Then add the sliced onion and broccoli and keep stirring for a minute or two. Add the mushrooms and continue to cook over a high heat, adding a little more oil if required. Once the vegetables are slightly softened, sprinkle in the chilli flakes, soy sauce, black bean sauce and Shaoxing rice wine. Stir well to combine. Add the cornstarch mixture and allow the sauce to bubble and thicken. Once slightly thickened, add the noodles and beansprouts. Add two tablespoons water and stir-fry until the noodles are hot throughout. If the sauce is too thick add another two tablespoons water to make it silky. Divide between bowls and top with the spring onions and coriander. In a wok over a high heat add the oil, garlic and ginger and stir fry for 20–30 seconds until fragrant. Then add the sliced onion and broccoli and keep stirring for a minute or two. Add the mushrooms and continue to cook over a high heat, adding a little more oil if required. In a wok over a high heat add the oil, garlic and ginger and stir fry for 20–30 seconds until fragrant. Then add the sliced onion and broccoli and keep stirring for a minute or two. Add the mushrooms and continue to cook over a high heat, adding a little more oil if required. Once the vegetables are slightly softened, sprinkle in the chilli flakes, soy sauce, black bean sauce and Shaoxing rice wine. Stir well to combine. Add the cornstarch mixture and allow the sauce to bubble and thicken. Once the vegetables are slightly softened, sprinkle in the chilli flakes, soy sauce, black bean sauce and Shaoxing rice wine. Stir well to combine. Add the cornstarch mixture and allow the sauce to bubble and thicken. Once slightly thickened, add the noodles and beansprouts. Add two tablespoons water and stir-fry until the noodles are hot throughout. If the sauce is too thick add another two tablespoons water to make it silky. Once slightly thickened, add the noodles and beansprouts. Add two tablespoons water and stir-fry until the noodles are hot throughout. If the sauce is too thick add another two tablespoons water to make it silky. Divide between bowls and top with the spring onions and coriander. Divide between bowls and top with the spring onions and coriander.