• 2-3 tbsp Olive Oil
  • 1 Onion
  • 3 Cloves Garlic
  • 1 tsp Ginger Puree or 1 inch piece if using fresh.
  • 2 Small Carrots
  • 250g Mushrooms
  • 3 Peppers
  • 3 tsp Chinese Five Spice
  • 2 tbsp Dark Soy Sauce colour
  • 2 tbsp Oyster Sauce
  • 2 tbsp Light Soy Sauce flavour
  • Mixed Peppers
  • To Serve:
  • Toasted sesame seeds
  • 2-3 lettuce gems
  • Fried rice noodles
  • 1/2 a Lime
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In this recipe


  1. Firstly prepare your vegetables: 
    Peel and make garlic and ginger into a paste.
    Thinly slice carrots, mixed peppers, mushrooms and onions.
  2. Heat half the oil in large open wok, 
  3. Add the rest of the oil to the pan and fry onion, garlic and ginger for around 3 minutes until soft. 
  4. Add mushrooms and carrots, fry for a further five minutes. 
  5. Add in five spice, dark and light soy and oyster sauces. 
  6. Cook on a medium to low heat for 8-10 minutes, until he mixture is browned, sauce has thicken slightly and absorbed into the moin moin. 
  7. Serve in little gem lettuce leaves, and top with chopped spring onions, chillies and rice noodles and squeeze lime to serve. 

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