Buddha s stir-fried vegetables

2 dried Chinese mushrooms, pre-soaked in cold water for 20 minutes, drained and sliced;

1 small carrot, sliced;

1 handful of mangetout;

1 small handful of deep-fried dofu (bean curd);

1 small handful of dried wood ear mushrooms, pre-soaked in hot water for 20 minutes and drained;

1 small handful of baby corn, sliced;

1 small handful of bean sprouts;

31⁄2 oz hot vegetable stock;

2 tablespoons light soy sauce;

2 tablespoons vegetarian oyster sauce;

1 teaspoon toasted sesame oil;

1 large spring onion, sliced;

1 teaspoon cornflour blended with 1 tablespoon cold water;

1 small handful of raw enoki mushrooms;

steamed jasmine rice to serve.

Add the carrot, mangetout, dofu, wood ear mushrooms and baby corn and stir-fry for 1 minute until the vegetables are tender.
Add the bean sprouts and hot vegetable stock and season with the soy sauce, oyster sauce and sesame oil. Stir in the spring onion.
Bring to the boil, add the blended cornflour and stir until thickened. Add the enoki mushrooms and toss through. Serve with steamed rice.