Mushroom vegetable stir-fry

Ingredients

• 1 1/2 tablespoons salt-reduced soy sauce
• 1 1/2 tablespoons dry sherry
• 1 tablespoon honey
• 2 tablespoons salt-reduced vegetable stock
• 2 tablespoons vegetable oil
• 150 g (5 oz) carrots, cut into batons
• 200 g (7 oz) red capsicum (bell pepper), halved, seeded and sliced
• 200 g (7 oz) yellow capsicum (bell pepper), halved, seeded and sliced
• 150 g (5 oz) button mushrooms, halved
• 1 clove garlic, crushed
• 2 teaspoons grated fresh ginger
• 2 teaspoons sesame oil

1. Put the soy sauce, sherry, honey and stock in a small bowl. Stir together until combined and set aside until needed.
2. Heat the vegetable oil in a wok or large non-stick frying pan over high heat. Add the carrot and stir-fry for 30 seconds. Pour in 1–2 tablespoons of water, cover, and cook for about 2 minutes, or until the carrot starts to soften.
3. Add the capsicums, mushrooms, garlic and ginger, and stir-fry for about 2 minutes, or until they are almost tender.
4. Pour in the sauce and stir-fry for 1 minute until all the vegetables are coated in the sauce. Transfer to a serving platter, sprinkle with sesame oil, and serve immediately.