Mushroom Stir-Fry - cooking recipe

Ingredients

2 carrots, peeled and sliced on the diagnonal 1/4in thick
9 ounces French beans, topped and tailed, then halved crosswise
1 -2 red pepper, deseeded and cut into shreds (around 12oz)
1 tablespoon soy sauce
1 tablespoon red wine vinegar or 1 tablespoon cider vinegar
2 garlic cloves, peeled and finely chopped
2 thick slices fresh ginger, peeled and shredded
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds, for garnish (optional)
vegetable oil, to coat the pan well (around 1 - 2 tbs)
fresh cilantro, for garnish (optional)

Preparation

Assemble the carrots, beans and peppers in separate piles on individual plates for easy use once the stir-frying starts.
Put the soy sauce and vinegar in one small bowl, the garlic and ginger in another, and the sesame oil in a third.
Toast the sesame seeds in a small frying pan till lightly browned, and mix with a little soy sauce for extra flavour if you like.
Heat a very large frying pan or wok over a high heat. Add enough oil to cover the bottom of the pan generously, then add the carrots and stir-fry vigorously, moving the veg non-stop, for 30 secs. Put in the beans and continue to fry for 2 minutes Now add the peppers and cook for another 2 minutes At this point you can stop stirring long enough to grind in plenty of black pepper.
Now add the mushrooms and the garlic and ginger. Turn the heat down a little and stir-fry until the mushrooms are cooked al dente - 1 or 2 minutes.
Pour in the soy and vinegar and mix thoroughly. Finally, add the sesame oil.
Serve immediately straight from the pan or transfer to a large bowl, and garnish with cilantro and toasted sesame seeds if you wish. Serve with egg noodles or plain boiled rice.